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Preheat oven to 375°F.
With a damp paper towel, brush the mushrooms clean. Remove the stems and finely mince them.
Melt the butter in a medium skillet over medium heat. Add onion and minced mushroom stems - cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Then stir in garlic and cook 1 more minute. Do not let the onion and garlic brown. Transfer mixture to a large low wide bowl and set aside to cool.
Place mushroom caps in a 12" cast iron skillet or other oven-safe skillet. Drizzle olive oil over the top, then toss the mushroom caps gently to coat. Arrange caps cavity-side-up and sprinkle with salt and pepper.
Once the onion and mushroom stems mixture has cooled, add mozzarella, ¼ cup of Parmesan, breadcrumbs, and thyme, and fold to combine evenly. Divide stuffing mixture between the mushroom caps, pressing the stuffing into the caps and mounding it as needed, to use all of the stuffing mixture. Sprinkle remaining 1 teaspoon Parmesan over the stuffed mushrooms.
Place skillet in oven and bake for about 20 minutes, until mushrooms are softened, mozzarella is melty, and Parmesan is lightly browned over the top.
Serve hot/warm, with remaining thyme leaves sprinkled over the top.