Pre-heat oven to 350 degrees F.

Slice mushrooms, chop shallots, and grate your cheeses.

Bring a large pan or skillet to high heat (I set mine to an 8/10) so the mushrooms have enough room. Once hot, add 1 TBSP of oil and your mushrooms in a single layer if possible. (It's okay if some overlap) Allow them to sear for 2 minutes untouched until golden on the bottom, then sauté for an additional 2 minutes or until browned and tender. Reduce heat to medium, move mushrooms to the side. Add a little drizzle of  oil to the empty side of the skillet and add your shallots. Sauté briefly until crispy and browned. Transfer mixture to a bowl/plate.

Spread pesto onto your flatbreads and top with some of the cheese mixture (save half for topping). Next add your mushroom-shallot mixture, remaining cheese, and chopped spinach.

Place on a lined or greased baking sheet and place on the center rack oven. Bake for 5-8 minutes for mini naan or approx. 8-12 for large flatbread. Mine were little and ready in about 6 minutes!

Dive in while it's hot and enjoy!