Almond mushroom (Agaricus blazei Murill) proteins were enzymatically hydrolyzed using protease (50,000 U/g) and cellulase (20,000 U/g), then gently browned via a controlled Maillard reaction to create light-colored flavor compounds. This process generated meaty aroma molecules like methylpyrazine and ethylpyrazine while significantly increasing antioxidant activity, with lobaric acid identified as a major contributor and Maillard progression confirmed by HMF detection. The result shows how smart processing can turn a medicinal mushroom into something both more appealing to eat and more biologically active once consumed.