Drying process compared to others remains a promising method of food preserving technology. So, this work aimed to investigate drying kinetics of button mushroom (Agaricus bisporus) treated by microwave, convective dryer and electric oven within consideration of different power density levels of 3.5, 5 and 7.5 W.g^-1. Furthermore, five mathematical drying models were statistically analysed to simulate drying kinetics fitted to the obtained experimental moisture ratio results. The obtained results indicated that, increasing of power densities led to rapidly drying consuming low time. The shortest drying time of mushrooms having initial moisture content (d.b.) of 809% was provided with microwave treatment, whereas drying time decreased (at the above mentioned power density levels, respectively) by 77.7, 85.7 and 84%, comparing to convective dryer, whilst 91.6, 94.4 and 94%, comparing to oven. Page, Modified Page (I) and Modified Page (II) models appeared most expressed best description of the experimental drying results.