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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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 calories; 5.3 g total fat; 2.2 g saturated fat; 6 mg cholesterol; 199 mg sodium. 198 mg potassium; 22.7 g carbohydrates; 2.5 g fiber; 8 g sugar; 6.1 g protein; 2128 IU vitamin a iu; 17 mg vitamin c; 68 mcg folate; 185 mg calcium; 2 mg iron; 29 mg magnesium;