Cheesy Spinach Artichoke and Mushroom Stuffed Baguette is a savory, crowd-pleasing appetizer baked inside a crispy loaf with a creamy triple-cheese veggie filling.
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
1. Heat olive oil in a skillet over medium heat and sauté mushrooms until browned.
2. Add spinach to the skillet and cook until wilted. Remove from heat.
3. In a bowl, mix sautéed vegetables with cream cheese, mozzarella, cheddar, artichoke hearts, and green onions.
4. Season with salt and pepper, stirring until creamy and well combined.
5. Slice the top off the baguette in a V-shape and remove most of the inner bread.
6. Fill the hollowed baguette with the cheesy vegetable mixture.
7. Mix melted butter with minced garlic and brush it over the top of the filled baguette.
8. Sprinkle with Parmesan cheese.
9. Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.
10. Let cool slightly, then garnish with torn basil or parsley and slice to serve.