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.