In a large oven-safe skillet, fry the bacon on medium heat until crispy. To a paper towel-lined plate, transfer the bacon using a slotted spoon and set aside.

Melt the butter in the same pan. Then, add the mushrooms. Drizzle the mushrooms with oil and stir well, scraping the bottom of the pan to release any browned bits. Cook for additional 2 to 3 minutes until the mushrooms are light brown and release their juices.

Add the wine or broth and cook for another 2 minutes until reduced, stirring often.

At this point, preheat the broiler or oven grill.

To the pan, stir in the garlic and cook for a minute more until aromatic. Add the cream along with the herbs. Adjust the heat to low. Let the mixture simmer for 4 to 5 minutes until tender and the sauce has slightly thickened. To taste, season with salt and pepper.

Return the bacon to the pan and mix well so the flavors mend together. On top, sprinkle the mozzarella and Parmesan cheese.

Put in the broiler for about 3 to 5 minutes until the cheese has melted and bubbly and the mushrooms are done.

Enjoy the creamy garlic mushrooms and bacon warm.