Millets are becoming more and more regarded as a foundation ingredient in the creation of tasty meals due to their rich nutritional profile and health advantages. This study aims to improve the nutritional and therapeutic qualities of millet-based biscuits by adding powdered mushrooms. Millets are a great substitute for refined grains since they are gluten-free and high in dietary fiber, vital amino acids, and minerals. It is anticipated that adding mushroom powder, a natural source of bioactive substances such as polysaccharides, antioxidants, vitamins, and trace minerals, will increase the cookies’ functional value. In order to preserve desired sensory qualities such as taste, texture, and aroma while greatly increasing the cookies’ protein content, fiber density, and levels of bioactive compounds, the formulation entails maximizing the ratio of millet flour (such as finger millet, pearl millet, or foxtail millet) to mushroom powder. An analytical of novel products’ nutritional profile, antioxidant activity, and glycemic index will be possible. The new product’s glycemic index, antioxidant activity, and nutritional profile could be assessed analytically. The commercial feasibility might be used to c evaluate consumer acceptance, and shelf-life analysis. The goal of this creative method of adding mushroom powder to millet cookies is to offer a nutritious snack choice that meets the rising demand for functional foods, particularly among communities that are nutritionally fragile and health-conscious. The study highlights the possibility of developing nutrient-dense and sustainable food solutions by utilizing the complementary advantages of millet and mushrooms.