The demand for meat has gradually increased throughout the years,and it is more widely ingested than plant products due to itssensory qualities as well as itshigh nutritional content,mainly protein. However, meat is low in calcium, dietary fibre, and vitamin C. Consumers' increased awareness of the possible links between nutrition and health has recentlyled to major dietary changes toward healthier food options. Furthermore, rising meat prices, vegetarianism, concerns about animal suffering, and sustainability issues have driven market trends toward meat alternatives from plant sources. As such, mushrooms are regarded as one of the healthier ingredients due to their nutritive, bioactive, and therapeutic values. The fibrous structure mimics the texture of meat and possesses an umami flavour,which imparts a meaty taste to the food products. Globally, Asian countries generate the highest percentage of overall mushroom production. The application of mushrooms, however, is limited to the fruiting bodies rather than the stems,which also contain high dietary fibre content. The stems are often discarded as food waste due to their tough texture. Researchers have begun to use edible mushroom waste and their by-products,especially stems,to create value-added products in a variety of sectors,such as the food industry, owing to their nutritional values and contributions to the circular economy and environmental protection. Thus, the primary intent of this review is to discuss the potential of underutilised mushroom stems in meat products.

Fast foods consumption has been associated with an increase in chronic diseases. Consumers' increased awareness of the possible links between nutrition and health has led to major dietary changes toward healthier food options. Furthermore, rising meat prices, veganisms, and concerns about animal suffering as well as sustainability issues have driven market trends toward plant-based alternatives. Mushrooms are regarded as one of the healthier ingredients that believed to be associated to their nutritive, bioactive, and therapeutic values. In fact, the fibrous structure of mushroom mimics to meat texture as well as possesses an umami flavour. Asian countries generate the highest percentage of overall mushroom production (74.64%). The application of mushrooms, however, is limited to the fruiting bodies rather than the stems. The stems are often discarded as food waste due to their tough texture. Researchers have begun to use edible mushroom waste and their by-products to create value-added products in a variety of sectors such as the food industry, owing to their nutritional values, and contributions to the circular economy and environmental protection. The primary intent of this review is to discuss the potential of underutilised mushroom stems in meat products.