Description
A crusty baguette stuffed with a creamy mix of spinach, artichokes, mushrooms, and three cheeses, baked until bubbly and golden for the ultimate shareable comfort food.
Ingredients
Units
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
- 1 1/2 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 oven to 375°F (190°C). Line a baking sheet with foil.
- Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until browned. Stir in chopped artichokes and spinach, cooking until wilted. Remove from heat.
- In a bowl, mix cream cheese, mozzarella, cheddar, and green onions. Add the cooked vegetables, then 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 butter in a small pan and stir in minced garlic. Brush this mixture over the top of the baguette, then sprinkle with grated Parmesan.
- Wrap loosely in foil and bake for 15–20 minutes. Unwrap and broil for 2–3 minutes until golden and bubbly.
- Top with torn basil or parsley before slicing and serving warm.
Notes
- Cook the mushrooms first to avoid excess moisture in the filling.
- Use a serrated knife for clean slices.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg