Edible mushrooms’ excellent nutritional content and metabolic and functional potential make them a promising future nutritious treat. Edible mushrooms have higher levels of proteins, fiber, vitamins, minerals, and other natural bioactive components. Food-grade edible mushrooms contain biologically active substances that may be added to supplements. Edible mushrooms and their active molecules cure numerous ailments due to their pharmacological potential. The nutritional composition and value, health advantage, and biological potential of edible mushrooms were additionally highlighted. Nano-bio-fortification is required to provide edible mushrooms with nutrients and bioactive substances. This chapter describes the nutritional facts and advantages of edible mushrooms. This would make edible mushrooms more useful as functional food components that may improve human health. The dosage, path, execution, and mechanisms of interaction are unknown. If these problems prevail, the mushroom markets will take over the dietary and pharmaceutical sectors. A greater understanding of edible mushrooms’ excellent nutritional value and therapeutic characteristics implies they will become an essential dietary component and could replace nonvegetarian diets. Both economically and environmentally, mushrooming is advantageous. Consuming mushrooms is always helpful. Health advantages, including cardiovascular disease, overweight, cancer, diabetes, antioxidants, immune booster, skeleton conditions, neurological diseases, and inflammation, promote greater attention to research, and mushrooms trade in their worth. This chapter highlights the nutritional composition of edible mushrooms and their values, therapeutic attributes, and health advantages. Edible mushrooms are abundant in proteins; however, several edible mushrooms remain unidentified. Identifying and characterizing innovative active molecules enable the discovery of novel natural bioactive components for both food and healthcare.