Edible mushrooms have been acknowledged as renewable sources of bioavailable nutrients and valuable bioactive compounds in addressing the challenges associated with food security and a healthy diet. Yet, there is a wide range of variation in the nutritional components of the different species of mushrooms, which necessitated this comparison of the nutrient potentials of some species. This work evaluated the proximate, mineral and phytate composition of seven (7) chosen edible mushroom varieties (M1 – M7) by following the established standard analytical procedures. The evaluated proximate parameters are moisture, dry matter, crude protein, crude fibre, crude fat, ash and nitrogen-free extract, together with the profiles of essential minerals and the phytate constituents. The results showed significant differences (p < 0.05) between the mushroom varieties for all the parameters examined. Moisture content of the mushroom samples varied from 3.55% to 9.71%, whilst the range for crude protein was very wide and diverse between 9.10% and 33.07%, with varieties M5, M6 and M7 recording the highest protein values. Potassium was the major mineral element in all the mushroom varieties studied, and was followed by phosphorus and calcium, which means that the mushrooms can be a good source of essential macrominerals in our diets. Appreciable quantities of magnesium, zinc, manganese, copper, iodine, were recorded, whilst cadmium was absent in all the mushroom samples. The concentrations of phytate were also low indicating that they may not inhibit the absorption of the minerals in a significant manner. The differences observed between mushroom varieties suggest that proper species selection is important in optimizing nutrition. Based on the study, the tested mushrooms can be utilized as ideal materials for nutritional improvement of protein and minerals of man, as well as in the development of nutritious functional foods.