Description
A warm, cheesy baguette stuffed with a creamy blend of spinach, artichokes, and mushrooms. Perfect as an appetizer or a hearty snack.
Ingredients
Scale
For the Crust:
- 1 large baguette
- 2 tablespoons olive oil
- 1 cup fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cut the baguette in half lengthwise and hollow out some of the bread to create a well for the filling.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine the cooked mushrooms, spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, salt, pepper, and red pepper flakes. Mix well.
- Spoon the filling evenly into both halves of the baguette. Place the baguette halves on a baking sheet.
- Bake for 15-20 minutes, until the filling is hot and the cheese is melted and bubbly. For a crispy top, broil for the last 2 minutes.
- Let cool for a few minutes, then slice into pieces and serve warm.
Notes
You can customize the seasonings to taste.