Name: Cheesy Spinach Artichoke & Mushroom Stuffed Baguette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large crusty baguette; 1 tbsp olive oil or butter; 1 cup fresh spinach (or 1/2 cup frozen, thawed and drained); 1 cup marinated or canned artichoke hearts, chopped; 1 cup mushrooms, finely chopped (cremini or white button); 2 cloves garlic, minced; 4 oz cream cheese, softened; 1/4 cup sour cream or Greek yogurt; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; Optional: red pepper flakes, fresh parsley (for garnish)

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Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is a warm, crusty loaf filled with creamy, savory goodness — packed with sautéed mushrooms, spinach, tangy artichokes, and lots of melty cheese. It’s the perfect party appetizer, game-day snack, or even a satisfying lunch when I’m craving something a little indulgent. Every slice delivers gooey, garlicky flavor wrapped in a crispy baguette shell.

Why You’ll Love This Recipe

I love how this recipe takes the flavors of classic spinach artichoke dip and turns it into a portable, shareable, crave-worthy dish. The mushrooms add an earthy richness that balances the creamy filling, and the toasted baguette adds crunch in every bite. It’s easy to make ahead, customizable with different cheeses, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baguette (large and crusty)
Fresh spinach (or frozen, thawed and drained)
Marinated or canned artichoke hearts, chopped
Mushrooms, finely chopped (cremini or white button)
Garlic, minced
Cream cheese, softened
Sour cream or Greek yogurt
Shredded mozzarella cheese
Grated Parmesan cheese
Olive oil or butter (for sautéing)
Salt
Black pepper
Optional: red pepper flakes, fresh parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C).
I slice the top off the baguette lengthwise and hollow out the center to create a boat. I set aside the bread insides for breadcrumbs or another use.
In a skillet, I heat olive oil and sauté the mushrooms until browned and their moisture has evaporated. I add garlic and cook for another minute.
I stir in the spinach and cook until wilted (or just warmed through if using frozen).
I remove the skillet from heat and mix in the chopped artichokes.
In a bowl, I combine the cooked vegetables with cream cheese, sour cream, mozzarella, Parmesan, salt, and pepper. I stir until everything is creamy and well mixed.
I spoon the filling into the hollowed-out baguette and place it on a baking sheet.
I bake for 15–20 minutes, until the filling is hot and bubbly and the cheese is melted. For extra crispiness, I broil it for 1–2 minutes at the end.
I let it cool slightly before slicing and serving. I sometimes garnish with parsley or a sprinkle of red pepper flakes for a little heat.

Servings and timing

This recipe makes about 6–8 appetizer servings.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes add chopped cooked sausage for a meaty twist. If I want a cheesier pull, I mix in fontina or provolone. For extra flavor, I rub the inside of the baguette with garlic or brush it with melted butter before stuffing. It also works great with mini baguettes or rolls for individual portions.

Storage/reheating

I store any leftovers wrapped in foil in the fridge for up to 3 days. To reheat, I bake them in the oven at 350°F until warmed through — about 10 minutes. I avoid microwaving, as it softens the crust. If freezing, I wrap the stuffed (unbaked) baguette tightly and freeze, then bake from frozen, adding extra time as needed.

FAQs

Can I make this ahead of time?

Yes, I assemble the stuffed baguette up to a day in advance, store it covered in the fridge, and bake it just before serving.

Can I use frozen spinach?

Definitely. I thaw and squeeze out all the liquid before adding it to the filling to avoid making it watery.

What type of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello add an extra umami punch if I have them.

Can I make this without cream cheese?

I’ve swapped cream cheese for ricotta or a thick Greek yogurt before. It won’t be quite as rich, but it still works well.

What’s the best way to slice and serve?

I let it rest for a few minutes after baking, then slice it into 1–2 inch pieces using a serrated knife. It holds together best when slightly cooled.

Conclusion

Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is one of those recipes that’s guaranteed to impress. It’s rich, creamy, full of flavor, and wrapped in a perfectly crisp baguette. Whether I’m serving it as an appetizer or just indulging on a cozy weekend, this stuffed bread always disappears fast — and everyone asks for the recipe.