Description
A warm, savory baguette stuffed with a creamy blend of spinach, artichokes, mushrooms, and melted cheeses, perfect for sharing as an appetizer or main dish.
Ingredients
- 1 large French baguette
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup mushrooms, finely diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the baguette in half lengthwise and hollow out the center of both halves, leaving a 1/2-inch border to create a cavity. Set aside.
- In a skillet over medium heat, add olive oil and sauté mushrooms until softened, about 5 minutes. Add garlic and spinach, cooking until spinach wilts, about 2-3 minutes. Remove from heat.
- In a mixing bowl, combine the sautéed mixture, artichoke hearts, mozzarella, Parmesan, cream cheese, mayonnaise, oregano, salt, and pepper. Mix until well blended.
- Spoon the filling evenly into the hollowed baguette halves, pressing down gently. Place the halves back together and wrap the stuffed baguette in foil.
- Bake for 20 minutes, then unwrap the foil and bake for an additional 10 minutes until the top is golden and cheese is bubbly.
- Remove from oven, let cool for 5 minutes, then slice into 2-inch pieces and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American