Clean 4 large portobello mushrooms. Take out the stems, and use a spoon to scrape the gills out from inside the caps. You could leave them in, but the gills can discolor the filling so I take them out for this recipe.

Brush 2 tablespoons of olive oil onto the mushroom caps and the sheet pan. Season with salt and pepper. Bake at 400°F for 10 minutes. If the mushrooms have water in them just dab it away with a paper towel.

In a hot skillet, add half a tablespoon of olive oil. Then cook the artichoke hearts along with the spinach, until the spinach leaves are mostly wilted.

Add 2 ounces of cream cheese to the pan. Stir it until the cheese is mostly melted into the vegetables, then add in the 1/3 cup of Parmesan cheese. Turn the heat off and season with salt and pepper. Make sure the filling is completely mixed together.

Stuff the mushroom caps with the filling.

Top each mushroom with half a tablespoon of flax seed meal, and a tablespoon of Parmesan cheese.

Bake for an additional 5 minutes, or until the topping is melted.