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Cheesy Spinach Artichoke & Mushroom Stuffed Baguette

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A warm and cheesy stuffed baguette filled with creamy spinach, savory mushrooms, artichokes, and melted cheeses baked inside crispy bread. This comforting and flavorful dish is perfect as an appetizer, snack, party food, or casual dinner.

Ingredients

  • 1 large baguette
  • 1 tablespoon olive oil
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach
  • 1 cup artichoke hearts, chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the baguette lengthwise and gently hollow out some of the soft bread from the center to create room for the filling.
  3. Heat olive oil in a skillet over medium heat.
  4. Cook the chopped mushrooms until softened and lightly browned.
  5. Add the minced garlic and fresh spinach, cooking until the spinach wilts.
  6. Stir in the chopped artichoke hearts and remove the skillet from the heat.
  7. In a large mixing bowl, combine the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, salt, and black pepper.
  8. Fold the cooked vegetable mixture into the cheese mixture until fully combined.
  9. Spread the filling evenly inside the hollowed baguette halves.
  10. Place the stuffed baguette on the prepared baking sheet.
  11. Bake for 15 to 20 minutes until the cheese is melted and bubbly and the bread is golden and crisp.
  12. Allow the baguette to cool slightly before slicing and serving.

Notes

  • Frozen spinach can be used if thawed and squeezed dry first.
  • Button mushrooms or cremini mushrooms work best for rich flavor.
  • Provolone or cheddar cheese can replace mozzarella for a different taste.
  • Add crushed red pepper flakes or diced jalapeños for extra heat.
  • Italian bread or a rustic loaf can be used instead of a baguette.
  • Cook vegetables thoroughly to remove excess moisture and prevent soggy bread.
  • Prepare the filling ahead of time and assemble before baking for convenience.
  • Reheat leftovers in the oven to keep the bread crispy.

Nutrition

Find it online: https://cookedbymaya.com/cheesy-spinach-artichoke-mushroom-stuffed-baguette-for-lunch/