A review of research shows common edible mushrooms could be key to healthier global diets due to their unique nutritional profile and sustainability. Studies found mushroom consumption was linked to reduced risk of type 2 diabetes in Korea and lower all-cause mortality in US and China. Put simply, they provide critical nutrients, quality protein, and bioactive compounds like ergothioneine and β-glucans that may reduce inflammation and oxidative stress. They can be grown indoors year-round with minimal resources, making them valuable for low-income countries and climate-resilient food security.