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Cheesy Spinach Artichoke Mushroom Stuffed Baguette with melted cheese and garlic.

Cheesy Spinach Artichoke & Mushroom Stuffed Baguette

A warm and cheesy stuffed baguette filled with spinach, artichokes, mushrooms, and a blend of cheeses, perfect for a cozy dinner or party appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 baguette 1 baguette, not super skinny if you can help it Choose a standard size baguette.
  • 1 to 2 tablespoons 1 to 2 tablespoons olive oil or butter For sautéing the mushrooms.
  • 2 cups 2 cups mushrooms, chopped (white or cremini both work) Cook down to remove moisture.
  • 2 cloves 2 cloves garlic, minced Enhances the flavor.
  • 1 cup 1 cup spinach, chopped Fresh or thawed frozen, squeeze dry.
  • 1 cup 1 cup artichoke hearts, chopped and patted dry Ensure no excess moisture.
  • 4 oz 4 oz cream cheese, softened Creates a creamy filling.
  • 1 cup 1 cup shredded mozzarella For melting and cheesiness.
  • 1/4 cup 1 quarter cup grated Parmesan Adds flavor depth.
  • to taste Salt and pepper Seasoning for the filling.
  • optional pinch of red pepper flakes, squeeze of lemon For added flavor and zest.

Method
 

Preparation
  1. Heat a pan on medium and add olive oil or butter. Toss in the mushrooms with a pinch of salt and cook until shrunk and moisture is gone, about 6 to 10 minutes.
  2. Add garlic and cook for about 30 seconds. Stir in spinach and artichokes until warmed and mixed.
  3. Turn off the heat and stir in cream cheese until melted. Fold in mozzarella and Parmesan. Season with pepper and salt as needed.
  4. Slice the baguette down the center lengthwise, but do not cut all the way through. Scoop out some bread if necessary.
  5. Stuff the baguette with the filling, packing it in firmly.
  6. Bake at 375°F for about 15 minutes, then increase temperature to 425°F for an additional 5 minutes until golden and bubbly. Use foil if the top browns too quickly.
  7. Let it rest for 5 minutes before slicing to allow the filling to set.

Notes

Best enjoyed warm. To enhance crispness, broil slices for a minute. Wrap leftovers tightly and store in the fridge for up to 3 days. Reheat in the oven or air fryer.