Stinkhorn mushroom (Phallus atrovolvatus), an edible species, reduced key Alzheimer’s markers in AppNL-G-F mice, a genetic model for the disease. Mice treated with the extract showed lower levels of amyloid-β plaque, improved neuron structure, and better memory performance in behavioral tests. The mushroom also enhanced antioxidant defenses and reduced inflammation, highlighting its potential as a functional brain-protective food.