Heat 1 tbsp of olive oil in pan over medium-high heat. Add sliced mushrooms, shallot, and Italian Seasoning. Saute, stirring, until browned and softened, about 10 minutes. Season with salt and pepper.
Place flatbreads on grill safe baking sheet of aluminum foil Drizzle with Truffle oil, top with parmesan cheese and mushroom mixture.
Top with arugula and Italian Cheese Mixture.
Place on Big Green Egg for 5-10 Minutes watching closely to prevent burning.