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1
In a medium saucepan, bring chicken stock to a boil over high heat.
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2
Boil until reduced to 1 cup and reserve.
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3
Preheat oven to 350F (180C).
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4
In a large nonstick saute pan, heat 1 tablespoon oil over medium heat.
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5
Add shallots and saute until lightly browned, 5 to 7 minutes.
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6
Remove from heat, add Madeira and carefully return to high Boil until reduced to a syrup.
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7
Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper.
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8
Cook over high heat until mixture is slightly reduced, 3 to 5 minutes.
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9
Pour into a shallow casserole, add mushroom caps, stem sides up.
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10
Cover and braise in the over for 30 minutes.
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11
Take casserole from oven, remove mushroom caps and set aside.
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12
Strain braising liquid and set it aside.
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13
Heat remaining 1 teaspoon oil in a nonstick saute pan over medium-high heat.
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14
Add leeks and stir until translucent.
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15
Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley.
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16
Stuff mushroom caps with leek filling; arrange caps on a small baking sheet.
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17
Preheat broiler.
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18
Just before serving, sprinkle stuffed mushrooms with cheese.
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19
Broil until heated through and cheese melts, about 1 minute.
