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
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.
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.