Description
A delicious stuffed baguette filled with creamy spinach, artichoke hearts, mushrooms, and melted cheese, perfect for a hearty meal or appetizer.
Ingredients
- 1 large French baguette
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut the baguette in half lengthwise and hollow out some of the bread from both halves to create a well for the filling.
- In a skillet over medium heat, heat olive oil and sauté mushrooms until golden, about 5 minutes. Add garlic and cook for 1 minute more.
- Add artichoke hearts and spinach to the skillet; cook until spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
- In a bowl, mix cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth. Stir in the mushroom-spinach mixture. Season with salt, pepper, and red pepper flakes if using.
- Place baguette halves on a baking sheet. Fill each half with the cheese mixture evenly over the bread surface.
- Bake for 20-25 minutes until the filling is hot and bubbly and the bread is golden. Let rest for 5 minutes before slicing crosswise into pieces.
Notes
You can customize the seasonings to taste. For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American