Abstract: Mushrooms are rich in vitamin D, antioxidants, and phenolic compounds. Different processing techniques may be used to increase shelf life and reduce spoilage of mushrooms. The objective of this study was to determine total phytochemical and total antioxidant activity of extracts of five varieties (Portabella, White Button, White Beech, Oyster & Seafood) of mushrooms (fresh, oven dried & sautéed).