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.
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.
2 vegetable, 1 fat, 1 starch