Parmesan Panko Leeks with Herbed Mushroom Cream Sauce

Parmesan Panko Leeks with Herbed Mushroom Cream Sauce

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 leeks, trimmed to 4 to 5 inches in length with white and pale green parts
  • ⅓ cup whole-wheat panko breadcrumbs
  • ⅓ cup chopped fresh Italian parsley, divided
  • 3 tablespoons finely grated Parmesan cheese
  • 3 tablespoons light butter with canola oil, melted, divided
  • ¼ cup finely chopped fresh shiitake mushrooms
  • 2½ teaspoons all-purpose flour
  • ⅛ teaspoon ground pepper
  • ½ cup fat-free evaporated milk


  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. 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 information

  • Serving size: 2 leek halves with crumb topping and 2 tablespoons sauce
  • Per serving: 162 calories; 5 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 6 g protein; 68 mcg folate; 6 mg cholesterol; 8 g sugars; 2,128 IU vitamin A; 17 mg vitamin C; 185 mg calcium; 2 mg iron; 199 mg sodium; 198 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1 fat, 1 starch

Reviews 0