3 medium (2 1/2 cups) leeks, chopped
1 (8-ounce) package sliced fresh mushrooms
1 (3-ounce) package sun-dried tomatoes, chopped
8 ounces (2 cups) shredded Italian-blend cheese
1/3 cup chopped fresh basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
- To clean leeks, trim off about 1/4 inch above root end. Remove and discard outer leaves. Cut leeks lengthwise down center. Wash thoroughly under cold running water to remove sand between leaves.
- Use only the white and light green part of a leek. Cut off leaves; discard. Cut leek into quarters, then cut across to chop.
- To make ahead, prepare as directed. Cover; refrigerate several hours or overnight.