Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 8-10 minutes until they are beautifully browned.

Once the mushrooms are sautéed, add 2 cloves of minced garlic into the skillet. Cook for an additional minute, stirring frequently.

Lower the heat and add 8 ounces of softened cream cheese and 1/2 cup of sour cream to the skillet. Stir until well combined.

Incorporate 1/2 cup of the shredded mozzarella cheese and 1/4 cup of grated Parmesan into the mixture. Stir vigorously until the cheeses melt.

Preheat the oven to 375°F (190°C). Transfer the dip to a baking dish, sprinkle with the remaining 1/2 cup of mozzarella, and bake for 15-20 minutes.

Remove from the oven, let it cool slightly, and garnish with chopped fresh thyme or parsley before serving warm.