One of my most requested appetizer recipes over the years has been a mushroom and artichoke baguette. Every time I have served my mushroom and artichoke baguettes I have received so many requests for the recipe that over the years I have typed and re-typed the recipe and emailed it to many. I made this appetizer more times than I can count for parties that I finally got tiered and stopped making them completely.
Then recently over the summer break the kids asked me how come I haven’t made my mushroom and artichoke appetizer in a long time? They were craving some 😋. So I dug up my emails from years gone with the recipe and made the mushroom baguettes again when I had my uncle visiting from India. His newly married nephew and wife came to see him from Salt Lake City and making a yummy appetizer for a large gathering seemed just perfect. These mushroom artichoke baguettes tasted just as delectable as the first time I made them over fifteen years ago.
These baguettes are delicious little appetizers that your guests will devour. The best thing about it is that the mushroom stuffing can be made in advance and then assembled later. Or the entire platter can be assembled ahead of time and just popped in the oven right before guests arrive so they can be served warm and toasty. For a delectable appetizer that will not disappoint try making this mushroom and artichoke baguette at your next party or gathering.
Mushroom and Artichoke Baguette
- 6 cups chopped mushrooms
- 1 can artichoke hearts – about 1 1/2 cups.
- 1 medium onion chopped
- 1 garlic clove finely chopped
- 2 tbsp chives finely chopped
- 1 cup shredded gruyere cheese
- 1/2 cup shredded Parmesan cheese
- Salt and pepper
- 1 tbsp butter for mushroom mixture plus more to spread on baguette slices
- 1 baguette loaf cut into bite size pieces
- In a pan melt 1 tbsp butter and sauté garlic and onions until slightly caramelized about 5 minutes. Add the cut mushrooms and sauté until the mushrooms are tender and the mushroom water is evaporated about 5-10 minutes. Set aside.
- Drain and squeeze out the water from the canned artichokes and place in a mixing bowl. Mash the artichokes with your hands.
- Add the cooked mushrooms to the artichokes, shredded cheese, black pepper and chives. Mix together to form a mushroom mixture. Taste and add salt if needed.
- Preheat oven to 375 degrees. Butter one side of baguette slices and place butter side down on a baking sheet.
- Start topping the baguettes with mushroom mixture. Place a tablespoonful onto each slice. When all the baguette slices are topped with mushroom mixture drizzle olive oil over all the slices. Bake for 20 minutes until baguettes are crunchy and cheese is melted.
- Serve mushroom artichoke baguettes warm or at room temperature.