Cook the Mushrooms: In a roomy skillet, warm the butter over medium heat until it melts completely. Add the chopped mushrooms and garlic, cooking for 5-7 minutes until the mushrooms are soft and any excess moisture has evaporated.

Prepare the Broccoli: While the mushrooms are cooking, steam the broccoli florets for 3-4 minutes until they’re tender but still bright green. Once steamed, finely chop the broccoli and set aside.

Mix the Ingredients: In a large mixing bowl, combine the cooked mushrooms, chopped broccoli, eggs, seasoned salt, breadcrumbs, and both types of cheese. Mix thoroughly until every ingredient is completely blended together. The mixture should be moist but firm enough to shape into fritters. If the mixture appears too moist, sprinkle in a bit more breadcrumbs to achieve the desired consistency.

Shape the Fritters: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Using your hands, shape the mixture into small patties or fritters, about 2 inches in diameter, and place them on the prepared baking sheet.

Bake the Fritters: Bake the fritters in the preheated oven for 15-20 minutes, or until they’re golden brown and crispy on the outside.

Serve: After baking, take the fritters out of the oven and allow them to cool for a few moments. Serve warm with your favorite dipping sauce, or enjoy them on their own as a tasty, cheesy snack.