This is really a great recipe.
I forgot to take the picture. I used 250g of champignons from the supermarket, dried parsley and 1 egg instead of 2, because I wrote the recipe down on a piece of paper and the instructions weren't as clear so they were a bit low on protein and I added extra cheese instead. The cheese I used was processed cheddar. The yield was 10 rather decent size meatballs, so I got 2 portions. They do really have great texture so give them a try if you wish to:)