Cheesy Spinach Artichoke and Mushroom Stuffed Baguette Recipe
Introduction
This Cheesy Spinach Artichoke and Mushroom Stuffed Baguette is a flavorful and satisfying appetizer or snack. Loaded with creamy cheeses and fresh vegetables, it’s perfect for sharing at gatherings or enjoying as a hearty treat at home.
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced mushrooms
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 bag (10 oz) baby spinach
- 8 oz cream cheese, softened
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 green onions, sliced
- Salt and black pepper, to taste
- 1 baguette, hollowed out
- 3 tablespoons butter, melted
- 3 garlic cloves, minced
- Grated Parmesan cheese, for topping
- Fresh basil or parsley, torn for garnish
Instructions
- Step 1: Heat olive oil in a skillet over medium heat and sauté mushrooms until browned.
- Step 2: Add spinach to the skillet and cook until wilted. Remove from heat.
- Step 3: In a bowl, mix sautéed vegetables with cream cheese, mozzarella, cheddar, artichoke hearts, and green onions.
- Step 4: Season with salt and pepper, stirring until creamy and well combined.
- Step 5: Slice the top off the baguette in a V-shape and remove most of the inner bread.
- Step 6: Fill the hollowed baguette with the cheesy vegetable mixture.
- Step 7: Mix melted butter with minced garlic and brush it over the top of the filled baguette.
- Step 8: Sprinkle with Parmesan cheese.
- Step 9: Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.
- Step 10: Let cool slightly, then garnish with torn basil or parsley and slice to serve.
Tips & Variations
- Use gluten-free bread if you prefer a gluten-free version.
- Add a pinch of red pepper flakes to the filling for a subtle heat.
- For extra crunch, sprinkle some toasted breadcrumbs on top before baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through to keep the bread crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Fill and bake the baguette just before serving for best results.
What can I use instead of artichoke hearts?
If you don’t have artichoke hearts, canned or roasted hearts of palm make a great substitute with a similar texture and flavor.
PrintCheesy Spinach Artichoke and Mushroom Stuffed Baguette Recipe
This Cheesy Spinach Artichoke and Mushroom Stuffed Baguette is a flavorful and comforting appetizer or snack featuring sautéed mushrooms and spinach mixed with creamy cheeses and artichokes, all stuffed inside a crispy baguette and baked to golden perfection. A delicious crowd-pleaser perfect for parties or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 1 cup finely diced mushrooms
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 bag (10 oz) baby spinach
- 3 green onions, sliced
- 3 garlic cloves, minced
- Fresh basil or parsley, torn for garnish
Dairy
- 8 oz cream cheese, softened
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Grated Parmesan cheese, for topping
- 3 tablespoons butter, melted
Other Ingredients
- 1 tablespoon olive oil
- 1 baguette, hollowed out
- Salt and black pepper, to taste
Instructions
- Sauté Mushrooms: Heat olive oil in a skillet over medium heat and sauté the finely diced mushrooms until they are browned and tender, about 5-7 minutes.
- Cook Spinach: Add the baby spinach to the skillet with the mushrooms and cook until wilted, stirring frequently. Remove the mixture from the heat and let cool slightly.
- Mix Filling: In a large bowl, combine the sautéed mushrooms and spinach with chopped artichoke hearts, softened cream cheese, shredded mozzarella, shredded cheddar, and sliced green onions. Stir well to combine.
- Season: Add salt and black pepper to taste, mixing until the filling is creamy and evenly combined.
- Prepare Baguette: Slice the top off the baguette in a V-shape and carefully remove most of the inner bread, creating a hollow space for the filling.
- Fill Baguette: Spoon the cheesy vegetable mixture into the hollowed baguette, spreading it evenly inside.
- Garlic Butter Topping: Mix melted butter with minced garlic and brush this mixture generously over the top of the filled baguette.
- Add Parmesan: Sprinkle grated Parmesan cheese evenly over the garlic buttered top.
- Bake: Place the filled baguette on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the top is golden brown and the filling is bubbly.
- Garnish and Serve: Allow the stuffed baguette to cool slightly, then garnish with torn fresh basil or parsley. Slice and serve warm.
Notes
- You can prepare the filling a day ahead and assemble right before baking for added convenience.
- For a spicier version, add red pepper flakes to the filling mixture.
- If you prefer, use gluten-free bread to make the recipe gluten-free.
- Leftover filling can be enjoyed as a dip with crackers or bread.
Keywords: spinach artichoke dip, stuffed baguette, cheesy appetizer, mushroom dip, party food, baked stuffed bread
