The research revealed that A. campestris had highest antioxidant activity in all assays with lower EC50 values. To correlate well with activities, A. campestris also exhibited greater total phenolics and total flavonoids content. Gallic acid was found to be the major contributor to the total phenolic content for all the mushrooms. In addition, all mushrooms contained various amounts of ergothioneine, with Pleurotus ostreatus (oyster) containing substantially higher amount of ergothioneine. Thus local people eating mushrooms might be beneficial to protect themselves against oxidative damage.