4 c  Chicken stock
2 ts Olive oil, divided
2 lg Shallots, finely diced
1/2 c  Madeira wine
3    Fresh thyme sprigs, plus
-1 tb chopped thyme leaves
-(reserved)
1    Fresh rosemary sprig, plus
-1 ts chopped rosemary
-leaves (reserved)
Salt and freshly ground
-black pepper, to taste
12 lg Cremini mushrooms (about
-1/2 lb) stems discarded
2    Leeks, white parts only,
-cleaned and chopped
2 tb Chopped fresh parsley
1/4 c  Grated Parmesan or Asiago
-cheeses

In a medium saucepan, bring chicken stock to a boil
over high heat. Boil until reduced to 1 cup and
reserve. Preheat oven to 350 degrees.
In a large nonstick saute pan, heat 1 tb oil over
medium heat. Add shallots and saute until lightly
browned, 5 to 7 minutes. Remove from heat, add Madeira
and carefully return to high heat. Boil until reduced
to a syrup. Add reduced chicken stock, thyme sprigs,
and rosemary sprigs and a pinch of salt and pepper.
Cook over high heat until mixture is slightly reduced,
3 to 5 minutes. Pour into a shallow casserole, add
mushroom caps, stem sides up. Cover and braise in the
over for 30 minutes. Take casserole from oven, remove
mushroom caps and set aside. Strain braising liquid
and set it aside. Heat remaining 1 ts oil in a
nonstick saute pan over medium-high heat. Add leeks
and stir until translucent. Add braising sauce and
cook until sauce is thick and thoroughly coats leeks,
5 to 8 minutes. Cool sauce slightly; stir in chopped
fresh thyme, rosemary, and parsley. Stuff mushroom
caps with leek filling; arrange caps on a small baking
sheet. Preheat broiler.
Just before serving, sprinkle stuffed mushrooms with
cheese. Broil until heated through and cheese melts,
about 1 minute.