Mushrooms have consistently been a fundamental component of the culinary traditions in numerous nations throughout history. Mushrooms are regarded as a plentiful reservoir of phytonutrients, including polysaccharides, dietary fibers, and other micronutrients. They also include a variety of necessary amino acids, which are fundamental components of crucial proteins. Because of their extensive usage, mushrooms are highly sought after in the culinary and medicinal sectors. However, consuming mushrooms may induce an allergic reaction in certain individuals. Antiglobulin E facilitates an immune reaction referred to as type 1 hypersensitivity, which accounts for the preponderance of food allergy cases. Protegens and other allergens are the substances that induce these allergic reactions most frequently. Certain individuals may develop severe allergic reactions, such as allergic bronchopulmonary mycoses, rhinitis, conjunctivitis, and asthma in the bronchi, upon inhaling mushroom particles. At present, there is a scarcity of information addressing mushroom-induced allergies. This chapter covers several topics including allergic reactions, epidemiology and mechanism, hypersensitivity, varieties of edible mushrooms, clinical manifestations, allergenicity of mushrooms, diagnostic assays, and potential approaches for controlling mushroom allergy such as immunotherapy and immunization.