The chemical structure and nutritive value of two edible mushroom species (Agaricus bisporus A.B. and Pleurotus Ostreatus P.O.) were examined. The dried mushroom contained 33.85% and 26.07% crude protein in the A.B. and P.O., respectively. Amount of crude fat in mushroom kinds (A.B. and P.O.) were virtually equal and had 2.40% and 2.77% value, respectively. Also, different chemical structure measures were in the next ranges: water content from 11.80% to 9.65%, ash 7.89% - 5.84%, fiber 13.20% - 8.24% and carbohydrate 42.66% - 57.10% for (A.B. and P.O.) respectively. Protein in both of dried mushroom were somewhat decreased than FAO/WHO (1973) in total essential amino acids (EAA). The total EAA measurements of dried mushroom (A.B. and P.O.) were 44.97 and 39.37gm/ 16gm N, respectively. Also, dried mushroom A.B. and P.O. oils showed larger quantities of unsaturated fatty acids (UFAs). Total phenols and antioxidant activity in dried A.B. were greater than that in P.O. the findings suggested that nutrient rich mushroom powder under examination might be effective in the development of diverse diet items.