Description
A crusty baguette filled with a creamy, cheesy mixture of spinach, artichokes, and mushrooms, baked until golden and bubbly. Perfect as a party appetizer or a comforting main dish.
Ingredients
- 1 large baguette
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the baguette in half lengthwise. Scoop out the soft interior, leaving a 1/2-inch shell. Reserve the scooped bread for another use. Place the baguette halves on the prepared baking sheet.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened and browned, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, 1 cup mozzarella, Parmesan, salt, pepper, and red pepper flakes. Stir until smooth. Fold in the spinach, artichokes, and cooked mushrooms.
- Spoon the mixture evenly into the baguette halves, packing it slightly. Sprinkle the remaining 1/2 cup mozzarella on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly and the baguette is crisp. If desired, broil for 1-2 minutes for a golden top.
- Let cool for 5 minutes, then slice into serving pieces. Serve warm.
Notes
You can customize the seasonings to taste. Add cooked bacon or chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American