The chemical composition and nutritive value of five mushrooms species, some less studied such as Pleurotus citrinopileatus var. cornucopiae, P. salmoneo stramineus or Pholiota nameko, were determined. Protein, sugar and fat contents ranged between 16.2 to 26.6, 52.7 to 64.9 and 2.3 to 3.5 g/100gdry mushroom, respectively. Highest total phenolic content was observed for P. citrinopileatus var. cornucopiae with 1140 μg cathecol equiv./gdry mushroom. Higher content in mono and polyunsaturated fatty acids (FA) than saturated FA characterized mushrooms FA profile with high linoleic acid concentration (>30 gFA/100gfat). In addition, these mush- rooms may be considered good sources of K, Mg, P, highlight- ing K (2627–3736 mg/Kgdry mushroom) as the most predomi- nant, and of Zn, Cu and Fe; some contributing over 15 % of their recommended daily intakes. β-glucans, α-glucans and evidence of glucan-protein complexes were identified by FTIR-ATR. The reported values emphasize the nutritional po- tential of the five species to be consumed in a healthy diet.