This study was carried out to prepare some formulated different vegetarian diets (Ready to eat) supplemented
with mushroom (Pleurotus ostreatus). In addition to study the effect of canning process on nutritional, bioactive
compounds and free radical scavenging activity. The green peas was substituted with mushroom at 10, 20, 30 and 40%
levels for producing some vegetable diet. All mixes and resultant diet samples were evaluated for their physicochemical
properties, sensory attributes as well as microbiological tests. The obtained results revealed that the blend (T2) fortified
with 20% mushroom in the most favorable. The results showed that the aforementioned, samples are rich in nutrition
compounds, vit. B content and free radical scavenging activity which correlated with phenolic and flavonoid
compounds. Finally, the resulted data revealed that the formulated vegetable diets filled with tomato juice T recorded
the highest nutritional contents, satisfaction and consumer attractiveness followed by those filled with carrot juice C and
brine solution S.