Objective of the Review <p>Edible mushrooms are found to be foods with high nutritional content, which have been shown to be more widely used ingredients in cooking in traditional dishes. This article explores the rising trend in the use of edible mushrooms in new formulations of functional foods, taking advantage of their properties and benefits in human health.</p> Recent Findings <p>The use of mushrooms as an ingredient in new or modified food formulations is driven by solid evidence of their nutritional content and bioactivity. Mushrooms stand out for their high biological value and high bioavailability protein content, as well as dietary fiber that promotes improved digestive health. Other micronutrients present are B vitamins and minerals such as selenium, phosphorus and potassium. Mushroom flour has been the prevalent mode of addition to food formulations. This type of format aims to preserve and concentrate the nutritional content of mushrooms and has achieved nutritional enrichment of products. The use of this food has also been explored to improve technological qualities in food development, so it is intended to position itself as a natural additive.</p> Summary <p>This review synthesizes data on the nutritional composition, bioactive properties, and physicochemical attributes of mushrooms, emphasizing their multifaceted contributions to modern food formulations. It advocates for further research to optimize mushroom application in diverse food products and to address practical challenges for seamless integration.</p>