Description
A warm, savory baguette stuffed with a creamy blend of spinach, artichokes, mushrooms, and melted cheeses, perfect for sharing as an appetizer or light meal.
Ingredients
Scale
For the Crust:
- 1 large French baguette
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup mushrooms, finely chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise and hollow out the center, leaving a 1/2-inch border to create a boat.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and garlic until tender, about 5 minutes. Add spinach and cook until wilted.
- In a bowl, mix cream cheese, mayonnaise, mozzarella, Parmesan, artichokes, salt, and pepper. Fold in the sautéed mushroom-spinach mixture.
- Spoon the filling evenly into both halves of the baguette. Place halves together and wrap tightly in aluminum foil.
- Bake for 20 minutes, then unwrap and bake for an additional 5-10 minutes until golden and bubbly. Slice and serve warm.
Notes
You can customize the seasonings to taste.