Description
A crusty baguette stuffed with a creamy, cheesy mixture of spinach, artichokes, and mushrooms, baked until golden and perfect for sharing.
Ingredients
- 1 large baguette (about 24 inches long)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 5 oz fresh spinach, roughly chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 375°F (190°C). Cut the baguette in half lengthwise and scoop out some of the soft bread from the bottom half, leaving a sturdy shell.
- In a skillet over medium heat, heat olive oil. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute more. Stir in spinach and cook until wilted, then add artichokes and mix well. Remove from heat and let cool slightly.
- In a large bowl, beat cream cheese and sour cream until smooth. Stir in the mushroom-spinach mixture, mozzarella, 1/4 cup Parmesan, and red pepper flakes if using. Season with salt and pepper.
- Fill the hollowed baguette bottom with the cheese mixture, spreading evenly. Place the top half of the baguette back on and brush the outside with melted butter.
- Place the stuffed baguette on a baking sheet and bake for 15 minutes. Then open the baguette (or slice into portions) and sprinkle with remaining Parmesan. Return to oven and bake for 10 more minutes until cheese is bubbly and bread is golden.
- Let rest for 5 minutes, then slice and serve warm.
Notes
You can customize the seasonings to taste. Add cooked bacon or chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American