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Heat a skillet over medium heat and cook the turkey or beef bacon until crisp. Transfer it to a cutting board, let it cool slightly, then chop into small pieces.
Preheat the oven to 400°F. In a bowl, combine the mozzarella, gruyère, parmesan, parsley, Italian seasoning, onion powder, and garlic powder. Remove the stems from the mushrooms and slice the caps into ½-inch pieces.
Spread one-third of the sliced mushrooms in a 2-quart baking dish. Add a layer of the cheese mixture and sprinkle some of the chopped bacon. Season lightly with salt and pepper. Repeat for two more layers.
Stir the heavy cream with the minced garlic and pour it evenly over the layered mushrooms. Cover the dish with foil and bake for 30 minutes, or until the mushrooms are tender.
Remove the foil and carefully pour off any excess liquid into a small saucepan if you plan to make gravy. Return the dish to the oven and broil for 4–5 minutes, or until the top is browned and bubbling.
Bring the reserved cooking liquid to a simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water, then whisk it into the simmering liquid. Cook until the gravy thickens, stirring constantly. Spoon over the gratin if desired.