The proximate composition of raw and boiled mushroom cultivar (Pleurotus florida) of Pakistan was studied in order to assess their role in human nutrition. Mushrooms contain appreciable amount of protein and fiber contents. The fat content of raw mushrooms was found higher than boiled mushrooms. The crude protein and ash contents were higher in caps of mushroom plant than mycelia. The protein contents of mushrooms were much higher than cereals and comparable to that of food legumes. Its nutritional value can be further enhanced when used in combination with meat and dairy products.