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.