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Preheat oven to 425ºF. Lightly brush both sides of flatbread with olive oil, and lightly toast directly on oven rack for no more than 1 minute, until slightly crisp. Transfer to a baking sheet.
Lightly brush the top side of the flatbread with a little more olive oil. Sprinkle evenly with mozzarella cheese. Spray a separate small skillet with cooking spray, and sauté chopped BTTR oyster mushrooms over medium heat for a few minutes until just soft. Top with BTTR oyster mushrooms, walnuts, goat cheese, and remaining shredded basil.
With flatbread on a baking sheet, return to the oven and bake for another 5-10 minutes, or until cheese is melty. Remove from oven and let cool slightly before cutting into squares.
Suggestion: Serve alongside a baby spinach salad with cherry tomatoes and a balsamic vinaigrette.
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