Dinner

Cheesy Spinach, Artichoke, and Mushroom Stuffed Baguette Recipe

Bylina Carter February 6, 2026February 6, 2026

Introduction

This Cheesy Spinach Artichoke and Mushroom Stuffed Baguette is an irresistible appetizer or snack perfect for sharing. Packed with creamy cheeses, sautéed vegetables, and flavorful herbs, it’s baked to golden bubbly perfection inside a crusty baguette.

A golden brown bread loaf is cut open to show layers inside: the outer crust is crispy and light brown with a shiny texture, inside are layers of wilted green spinach leaves mixed with creamy white cheese, topped with cooked brown mushrooms and melted cheese that stretches as a piece is pulled away. The loaf is placed on a wooden board with crumbs scattered around, and fresh green herbs are visible on the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Use fresh herbs like thyme or oregano for added flavor in the filling.
Try adding cooked bacon or pancetta for a smoky twist.
Substitute mozzarella with Monterey Jack or fontina for a different cheese profile.

Serve warm with a side of marinara sauce for dipping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispness and warmth. Avoid microwaving for best texture.

How to Serve

A long bread loaf, golden brown and crispy on the outside, is sliced open to reveal its filling. The top layer inside is melted, stretchy white cheese mixed with cooked dark brown mushroom slices and bright green spinach leaves. Underneath, a creamy spinach and cheese mix fills the inside, showing a soft, moist texture. The bread is placed on a wooden cutting board with crumbs and small bits of green herbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this stuffed baguette in advance?

Yes, you can assemble the baguette ahead of time and keep it refrigerated. Bake it fresh just before serving to maintain the best texture and flavor.

Can I use frozen spinach instead of fresh?

Frozen spinach can be used if fresh is not available. Be sure to thaw and squeeze out excess moisture before sautéing to prevent a soggy filling.

lina Carter