Edible mushrooms have gained recognition for their potential therapeutic properties in managing hypertension. These fungi contain various bioactive compounds that may influence biochemical pathways associated with blood pressure regulation. However, a comprehensive discernment of the biochemical outcomes during the mushroom-based treatment of hypertension is essential for elucidating their therapeutic mechanisms. Research on the impact of consuming mushrooms on high blood pressure has shown encouraging results. Mushrooms including Shiitake (Lentinula edodes), Reishi (Ganoderma lucidum), and Maitake (Grifola frondosa) have demonstrated antihypertensive effects through mechanisms such as ACE inhibition, vasodilation, and modulation of oxidative stress. Furthermore, bioactive peptides and polysaccharides found in these mushrooms have shown potential in reducing blood pressure and improving vascular function in hypertensive individuals. The biochemical outcomes of edible mushrooms in hypertension treatment highlight their potential as natural therapeutic agents. Information on the underlying mechanisms of action, including ACE inhibition, antioxidant activity, and vasodilation, can provide valuable insights into their efficacy and safety profiles. Therefore, incorporating mushrooms into dietary interventions for hypertension management warrants further investigation and clinical validation to optimize their use as adjunctive therapy in hypertensive individuals.