Description
A delightfully cheesy stuffed baguette filled with spinach, artichokes, and mushrooms, perfect as an appetizer or snack.
Ingredients
Scale
- 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
- 3 tablespoons butter
- 3 garlic cloves, minced
- Grated Parmesan cheese, for topping
- Fresh basil or parsley, torn, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil.
- Heat olive oil in a skillet over medium heat. Add the diced mushrooms and sauté until browned.
- Stir in the chopped artichokes and spinach, cooking until the spinach is wilted. Remove from heat.
- In a large bowl, mix together the softened cream cheese, mozzarella, cheddar, and sliced green onions. Add the cooked vegetable mixture and season with salt and pepper to taste.
- Slice the baguette lengthwise and hollow out the center, leaving about ½ inch of bread on all sides.
- Fill the hollowed baguette with the cheesy spinach mixture.
- Melt the butter in a small pan, then stir in the minced garlic. Brush the mixture over the filled baguette and sprinkle with grated Parmesan cheese.
- Wrap the baguette in foil and bake for 15 to 20 minutes. Unwrap and broil for 2 to 3 minutes until golden and bubbly.
- Top with torn basil or parsley before slicing. Serve warm.
Notes
Feel free to customize the filling with different cheeses or add cooked meat for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg