Introduction

This Cheesy Spinach Artichoke and Mushroom Stuffed Baguette is a flavorful, shareable appetizer or snack that’s perfect for any occasion. Packed with creamy cheeses, sautéed vegetables, and fresh herbs, it’s sure to please a crowd and impress your guests.

Cheesy Spinach Artichoke and Mushroom Stuffed Baguette Recipe - Recipe Image

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

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

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the filling mixture for a mild kick.
Substitute mushrooms with chopped zucchini or roasted red peppers for a different twist.
Use a whole wheat baguette for a heartier texture and more nutrients.
Make it ahead by preparing the filling in advance, then assemble and bake just before serving.

Storage

Store leftover stuffed baguette wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and the cheese is melty. Avoid microwaving as it may make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain frozen spinach to remove excess moisture before adding it to the filling to prevent sogginess.

Is this recipe suitable for vegetarians?

Yes, this stuffed baguette is vegetarian-friendly since it contains no meat. Just be sure the cheeses used do not contain animal rennet if you follow a strict vegetarian diet.

Cheesy Spinach Artichoke and Mushroom Stuffed Baguette Recipe

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★★★★★

4.7 from 71 reviews

A deliciously cheesy and savory stuffed baguette filled with sautéed spinach, artichoke hearts, mushrooms, and a blend of cream cheese, mozzarella, and cheddar. Perfect as an appetizer or a hearty snack, this baked stuffed baguette is topped with garlic butter and Parmesan for a golden, flavorful crust.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Greens

1 cup finely diced mushrooms
1 can (14 oz) artichoke hearts, drained and chopped
1 bag (10 oz) baby spinach
3 green onions, sliced
Fresh basil or parsley, torn for garnish

Cheeses

8 oz cream cheese, softened
1½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Grated Parmesan cheese, for topping

Other Ingredients

1 tablespoon olive oil
1 baguette, hollowed out
3 tablespoons butter, melted
3 garlic cloves, minced
Salt and black pepper, to taste

Instructions

Sauté Mushrooms: Heat olive oil in a skillet over medium heat and sauté mushrooms until browned, about 5 minutes.
Cook Spinach: Add baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove skillet from heat.
Combine Filling: In a mixing bowl, combine the sautéed mushrooms and spinach with cream cheese, shredded mozzarella, shredded cheddar, chopped artichoke hearts, and sliced green onions.
Season Mixture: Season the mixture with salt and black pepper to taste, stirring well until the filling is creamy and evenly mixed.
Prepare Baguette: Slice the top off the baguette in a V-shape and carefully remove most of the inner bread to create a hollow cavity for the filling.
Fill Baguette: Spoon the cheesy vegetable mixture evenly into the hollowed baguette, pressing gently to fill all spaces.
Prepare Garlic Butter: Mix the melted butter with minced garlic, then brush this garlic butter generously over the top of the filled baguette.
Add Parmesan: Sprinkle grated Parmesan cheese over the top of the baguette to add a savory golden crust when baked.
Bake: Place the stuffed baguette on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15–20 minutes or until the top is golden brown and the filling is bubbly.
Garnish and Serve: Remove from the oven, let cool slightly, then garnish with torn fresh basil or parsley. Slice and serve warm.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the filling mixture.
To make it easier to hollow out the baguette, slightly stale bread works better than very fresh bread.
This stuffed baguette is best served warm but can be refrigerated and reheated the next day.
If you prefer, substitute the mozzarella or cheddar cheese with your favorite cheese blend.
Vegetarian-friendly and can be adapted for gluten-free by using a gluten-free baguette alternative.

Keywords: cheesy stuffed baguette, spinach artichoke dip, stuffed bread, appetizer, baked baguette, vegetarian snack