The mild, oniony taste of leeks is enhanced by an Italian-seasoned mushroom sauce and a crunchy Parmesan and panko breadcrumb topping in this easy side dish recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray. Halve leeks lengthwise. Place the leek halves, cut sides up, in the prepared baking dish; set aside.

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  • Stir together panko, 2 tablespoons of the parsley, the Parmesan, and 2 tablespoons of the melted butter in a small bowl. Sprinkle the panko mixture over the cut sides of the leeks in the baking dish. Cover with foil. Bake 30 minutes. Uncover; bake about 15 minutes more or until topping is browned and the leeks are tender.

  • Meanwhile, for mushroom sauce, cook the mushrooms in the remaining 1 tablespoon melted butter in a small saucepan over medium heat 3 minutes. Add flour and pepper, stirring until the flour is coated. Add evaporated milk. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in the remaining parsley. Divide the mushroom sauce among four serving plates. Arrange the roasted leeks on top of the sauce.

Nutrition Facts

162.4 calories; protein 6.1g 12% DV; carbohydrates 22.7g 7% DV; exchange other carbs 1.5; dietary fiber 2.5g 10% DV; sugars 7.7g; fat 5.3g 8% DV; saturated fat 2.2g 11% DV; cholesterol 6.4mg 2% DV; vitamin a iu 2128.2IU 43% DV; vitamin c 17mg 28% DV; folate 67.7mcg 17% DV; calcium 184.8mg 19% DV; iron 2.2mg 12% DV; magnesium 29.4mg 11% DV; potassium 198.2mg 6% DV; sodium 199mg 8% DV.