Name: Cheesy Spinach Artichoke & Mushroom Stuffed Baguette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large baguette (or 2 smaller ones); 1 tbsp olive oil or butter; 2 cloves garlic, minced; 1 cup fresh spinach, chopped; 1 cup canned or jarred artichoke hearts, drained and chopped; 1 cup mushrooms, finely chopped (cremini or white); 4 oz cream cheese, softened; 1/4 cup sour cream or Greek yogurt; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and black pepper, to taste; Optional: red pepper flakes, chopped parsley for garnish

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Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is a warm, melty, pull-apart appetizer that’s packed with creamy goodness and bold flavor. I hollow out a crusty baguette and fill it with a cheesy mixture of sautéed mushrooms, spinach, and artichokes—then bake it until bubbly and golden. It’s the perfect crowd-pleaser for parties, game nights, or when I’m just craving something irresistibly cheesy.

Why You’ll Love This Recipe

I love this stuffed baguette because it combines the comfort of spinach artichoke dip with the satisfaction of crusty bread—all in one handheld bite. The mushrooms add an earthy depth, and the cheesy filling is gooey and rich without being too heavy. It’s easy to slice and share, and I always get compliments when I serve it. Plus, it’s simple to prep ahead and bake when I’m ready. Cheesy Spinach Artichoke & Mushroom Stuffed Baguette

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large baguette (or two smaller ones)
Olive oil or butter
Garlic, minced
Fresh spinach, chopped
Canned or jarred artichoke hearts, drained and chopped
Mushrooms, finely chopped (cremini or white mushrooms work great)
Cream cheese, softened
Sour cream or Greek yogurt
Shredded mozzarella cheese
Grated Parmesan cheese
Salt and black pepper
Optional: red pepper flakes, chopped parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I slice the top off the baguette (lengthwise) and hollow out the center to create space for the filling, leaving a sturdy shell. I set the bread aside.
In a skillet, I heat a bit of olive oil and sauté the garlic and mushrooms until the mushrooms are browned and their moisture is cooked off.
I add the spinach and cook until just wilted, then stir in the chopped artichokes. I season with salt and pepper.
I remove the skillet from heat and mix in cream cheese, sour cream, mozzarella, and Parmesan until everything is creamy and combined.
I spoon the warm filling into the hollowed-out baguette, pressing gently to fill every bit.
I place the stuffed baguette on the baking sheet and bake for 15–20 minutes, or until the cheese is melted and bubbly.
I let it cool slightly before slicing into pieces and serving warm, garnished with chopped parsley if I want a pop of color.

Servings and timing

This recipe makes about 6–8 slices, depending on the size of the baguette. It takes around 15 minutes to prep and 20 minutes to bake, so it’s ready in about 35 minutes.

Variations

Sometimes I add crumbled sausage for a meaty version. I’ve also stirred in sun-dried tomatoes for a little tang or used kale instead of spinach for a heartier green. For a spicier kick, I add red pepper flakes or a dash of hot sauce to the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I wrap the slices in foil and warm them in a 350°F oven for about 10 minutes, or until heated through. I avoid microwaving to keep the bread crispy. Cheesy Spinach Artichoke & Mushroom Stuffed Baguette

FAQs

Can I use frozen spinach?

Yes, I’ve used thawed and well-drained frozen spinach. I squeeze out all the liquid before adding it to the filling so the baguette doesn’t get soggy.

What’s the best bread to use?

A sturdy, crusty baguette works best. I like one that’s not too narrow, so there’s room for the filling. A sourdough baguette also adds great flavor.

Can I make it ahead of time?

Absolutely. I assemble the stuffed baguette ahead, cover it, and refrigerate. Then I bake it just before serving.

How do I keep the filling from leaking out?

I don’t cut all the way through the baguette and make sure to press the filling in tightly. I also leave a little edge on the ends to help hold everything in.

Is this vegetarian?

Yes, as long as I don’t add any meat. It’s full of flavor and protein from the cheese and vegetables, so I never feel like I’m missing anything.

Conclusion

Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is one of those recipes that’s just as easy as it is impressive. It’s creamy, savory, and loaded with textures—from melty cheese to tender mushrooms to crisp bread. Whether I serve it as an appetizer or pair it with soup or salad for a meal, it always disappears fast.