The Preparation
Heat a cast iron skillet over medium-high with 1 tbsp olive oil.
Add onions with a pinch of salt; cook over medium heat for 10 minutes, stirring, until caramelized and soft.
Add mushrooms and more olive oil if needed; cook without salting to allow browning.
Once mushrooms have browned and released liquid, add garlic and cook 1-2 minutes.
Add thyme, parsley, and optional allspice.
Reduce heat; add softened cream cheese and stir until melted in.
Add Greek yogurt, havarti, and most of the Parmesan; stir to combine.
Taste and adjust seasoning.
Stir in green onions.
Top with remaining cheese (mozzarella or Parmesan).
Set oven to broil and place skillet under broiler for 2-3 minutes until cheese is bubbly and golden.
Serve hot with rye bread, toast points, or crackers.
