Description
A deliciously cheesy and satisfying 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
- 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
- Fresh basil or parsley, torn
Instructions
- Cut the baguette into four sections and hollow each piece.
- Warm olive oil and cook mushrooms, then add artichokes and wilt spinach.
- Stir in cheeses, green onions, salt, and pepper until smooth.
- Fill baguette sections and slice into 1-inch pieces.
- Melt butter with garlic and brush over the slices.
- Wrap loosely in foil and bake for 15 minutes, then uncover and bake for 5 more minutes.
- Top with Parmesan and herbs; serve warm.
Notes
- For a spicier version, add crushed red pepper flakes to the cheese mixture.
- Can substitute cream cheese with a vegan alternative for a dairy-free option.
- If you have leftovers, store them in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/8 of baguette)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg