The effect of adding mushroom stalk powder as a source of antioxidants and fiber on the quality of low fat probiotic soft cheese was studied. Mushroom stalk powder was added to low fat milk (1 % fat) cheese at levels of 2 and 4 %. Results showed that addition of mushroom stalk powder to low fat probiotic soft cheese has a minimal impact on the fat content but had a positive impact on the total solids, protein, and fibre contents. Additionally, it boosted the amount of total volatile fatty acids and soluble nitrogenous compounds (flavour compounds) in the cheese treatments. Also, additions of mushroom stalk powder, improved rheological properties (curd tension). On the other hand, addition of mushroom stalk powder increased the phenolic content, antioxidant activity and organoleptic properties of low fat probiotic soft cheese. Overall, the low fat probiotic cheese with 1% fat containing 2 or 4 % mushroom stalk powder were similar in quality characteristics to the control of full fat cheese (4% fat). According to the results obtained in this work, we can recommend using mushroom stalk powder at level of 4 % for improving the proprieties of low- fat soft cheese and simulated products such as phenolic content, antioxidant activity, dietary fiber and organoleptic proprieties.