| 1 | In a medium saucepan, bring chicken stock to a boil over high heat. |
| 2 | Boil until reduced to 1 cup and reserve. |
| 3 | Preheat oven to 350 degrees. |
| 4 | In a large nonstick saute pan, heat 1 tb oil over medium heat. |
| 5 | Add shallots and saute until lightly browned, 5 to 7 minutes. |
| 6 | Remove from heat, add madeira and carefully return to high heat. |
| 7 | Boil until reduced to a syrup. |
| 8 | Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper. |
| 9 | Cook over high heat until mixture is slightly reduced, 3 to 5 minutes. |
| 10 | Pour into a shallow casserole, add mushroom caps, stem sides up. |
| 11 | Cover and braise in the over for 30 minutes. |
| 12 | Take casserole from oven, remove mushroom caps and set aside. |
| 13 | Strain braising liquid and set it aside. |
| 14 | Heat remaining 1 ts oil in a nonstick saute pan over medium-high heat. |
| 15 | Add leeks and stir until translucent. |
| 16 | Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 minutes. |
| 17 | Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley. |
| 18 | Stuff mushroom caps with leek filling; arrange caps on a small baking sheet. |
| 19 | Preheat broiler. |
| 20 | Just before serving, sprinkle stuffed mushrooms with cheese. |
| 21 | Broil until heated through and cheese melts, about 1 minute |
