Mushrooms have been a part of human diet in many regions of the world for centuries due to organoleptic characteristic as well as the nutritional values (Wang and Xu, 2014). In nature, there are over 150 000 different types of mushrooms but only 10% is known and designated (Wasser, 2010). However, only about 2 000 species are grown and cultivated for nutritional purposes. The consumption of the mushrooms has even increased remarkably over the past few decades (Gan et al., 2013). Mushrooms are tasteful food, full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids (Mujić et al., 2011). Examination of antioxidant activity in mushroom extracts and content of antioxidant compounds is currently very interesting aim of research.. Mushrooms are found to be rich source of these antioxidants with immense antiradical activity (Valentão et al., 2005). Phenolic acids were the major phenolic compounds reported in mushrooms. The antioxidant activity of anthocyanins including the protection of low density lipoproteins (LDL) against oxidation, has been demonstrated in a number of different in vitro systems. Phenols are important plant constituents because of their scavenging ability due to their hydroxyl groups (Hatano et al., 1989). In this study the radical scavenging activity (RSA) as well as the polyphenolic content and anthocyanins content of five edible mushrooms (Boletus edulis, Agaricus bisporus, Agaricus bisporus var. Avellaneous, Pleurotus ostreatus, Lentinula edodes) commercially available at Bosnian market was investigated. The amount of total phenol content was determined by Folin-Ciocalteu reagent method and total monomeric anthocyanin content was determined by pH differential spectrophotometric method. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina