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


Recipe Summary

1 hr 10 mins
25 mins


Ingredient Checklist


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.

  • 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

2 leek halves with crumb topping and 2 tablespoons sauce
162 calories; protein 6.1g; carbohydrates 22.7g; dietary fiber 2.5g; sugars 7.7g; fat 5.3g; saturated fat 2.2g; cholesterol 6.4mg; vitamin a iu 2128.2IU; vitamin c 17mg; folate 67.7mcg; calcium 184.8mg; iron 2.2mg; magnesium 29.4mg; potassium 198.2mg; sodium 199mg.

2 vegetable, 1 fat, 1 starch