Preheat your oven to 375°F (190°C).

Carefully slice the baguette in half lengthwise and hollow out some of the bread from the inside.

In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the mushrooms for 5-7 minutes until golden brown.

Using the same skillet, add remaining olive oil, sauté minced garlic for 1 minute, then add chopped spinach and cook for 2-3 minutes.

In a large mixing bowl, combine sautéed spinach, chopped artichokes, cream cheese, sour cream, half of the mozzarella, Parmesan, salt, pepper, and red pepper flakes. Mix well and fold in mushrooms.

Spoon the filling into the hollowed baguette halves and sprinkle remaining mozzarella cheese on top.

Place on a parchment-lined baking sheet and bake for 15-20 minutes until cheese is bubbly and edges are golden brown.

Let cool for 5 minutes, slice into portions, and serve warm.