Directions

1. 1

   Preheat your oven to 400°F. Spray a large baking sheet generously with cooking spray and set aside. Clean the mushrooms with a damp cloth or brush to remove any dirt, then chop them into rough, bite-sized pieces.

2. 2

   Heat a medium skillet over medium heat. Add the butter and allow it to melt, then add the chopped mushrooms and minced garlic. Sauté for 4-5 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. If the mixture becomes too dry, add a splash of dry white wine. Once cooked, transfer the mushrooms to a clean kitchen towel and press gently to remove excess moisture.

3. 3

   While the mushrooms cook, place the broccoli florets in a steamer basket or pot with a small amount of water. Steam for 3-4 minutes until the broccoli turns a bright green color but is still firm and not soft. Remove from heat and spread the broccoli onto a clean kitchen towel. Pat gently with the towel to remove any excess moisture, then chop the broccoli into small, bite-sized pieces.

4. 4

   In a medium mixing bowl, whisk together the eggs and seasoned salt until the mixture becomes frothy. Add the breadcrumbs and both the reduced-fat cheddar and sharp cheddar cheeses to the egg mixture. Stir until well combined. Fold in the chopped cooked mushrooms and steamed broccoli until evenly distributed throughout the mixture.

5. 5

   Divide the fritter mixture into 8 equal portions and shape each into a flat patty about 1/2 inch thick. Arrange the patties on the prepared baking sheet, spacing them about 1 inch apart to allow for even browning.

6. 6

   Bake for 15 minutes until the bottom of the fritters are golden brown. Using a spatula, carefully flip each fritter over and bake for an additional 15 minutes until the second side is golden brown and the fritters are heated through.

7. 7

   Remove from the oven and serve the fritters warm, either alone or with your favorite dipping sauce.