Fresh samples of edible mushrooms - Volvariella volvacea, Pleurotus tuberregium and Pleurotus djamor – were collected from some home gardens in which the mushrooms were cultivated on decayed wood shavings from sawmills in Oluku, Benin-City, Edo state. These were harvested weighed and oven dried. The dried samples were milled and examined by chemical analyses for their proximate, minerals and phytochemical compositions. The results indicated appreciable amounts of essential nutrients in the mushroom species. Pleurotus tuberregium was the richest in protein content (41.32%) and highest moisture content (22.23%). P. djamar was rich in fat (15.63%), calcium (38.50mg/g), sodium (3.03mg/g) and magnesium (18.98mg/g). V. volvacea contained the highest value of ash content (14.05%) and carbohydrate (19.65%), while P. tuberregium was rich in crude fibre (6.75%) and potassium (7.25mg/g). The study confirmed that mushrooms have a higher levels of proteins than most leguminous plants and vegetables hence, could serve as substitutes for food legumes, meat or fish in food recipes. Phytochemical studies confirmed the presence of saponins, flavonoids, tannin, phenolic compounds and alkaloids in Volvariella volvacea, Pleurotus tuberregium and Pleurotus djamor. The charsterization of these phytocompounds in the mushrooms is recommended. show that they should be added in our daily meal due to their health benefits.