White button mushrooms may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. Heard you should wait? There’s no evidence to support delaying the introduction of edible mushrooms. Do always cook white button mushrooms as they can contain agaritine, a naturally occurring toxin, which can be reduced by cooking, refrigerating, and freezing.

A mushroom is neither a fruit nor a vegetable, but a fungus, a scientific classification that distinguishes it from plants and animals for its unique biological attributes. There are more than 2,000 known edible mushroom varieties on the planet, each with a distinctive smell and taste, but the button mushroom is the most widely consumed. Either brown or white depending on the strain, the ubiquitous button mushroom goes by different names—baby bella, champignon, and cremini, to name a few—and when it grows to full maturity, it is marketed as a portobello.

★Tip: Never feed your baby foraged mushrooms unless you are an expert mycologist, as there are plenty of poisonous look-a-like species growing in the wild.

Absolutely. Mushrooms offer some protein and special types of fiber that are not common in foods. They also contain most B vitamins, including folate to help fuel a baby’s cellular growth, and minerals like copper, selenium and zinc—all essential nutrients that children need to thrive.

Mushrooms also have a superpower: they contain nutrients found in both plants and animals, as well as nutrients that are unique to fungi. What’s more, mushrooms contain some phytonutrients that may offer antioxidant, anti-bacterial, anti-inflammatory, and anti-cancer properties.

It would be wise to cook white button mushrooms before serving them to a child. Raw white button mushrooms can contain a compound called agaritine that may be carcinogenic. Fortunately, cooking and even storing the mushroom in the refrigerator or freezer can help significantly reduce the agaritine.

Button mushrooms can be found sprouting in the wild (they originated in Europe and thrive worldwide today), but the fungi at your favorite grocer were most likely cultivated on a dedicated mushroom farm, where growing conditions can be controlled. There are thousands of varieties of mushrooms in the world, and many are not safe to eat. Always purchase mushrooms from a trusted source to minimize the risk of toxic exposure from accidentally eating poisonous mushrooms.

Commercially grown mushrooms may contain less vitamin D than wild fungi but exposing them to just 15 minutes of direct, midday sunlight before cooking can dramatically increase levels of this vital nutrient.

★Tip: Studies show that washing and cooking mushrooms help reduce pesticide residues on the fungi.

Yes. Mushrooms caps can be chewy and challenging for new eaters to break down in their mouths—and mushroom stems have a cylindrical shape that in the right size, can increase the risk. To reduce the risk, simply slice or chop the mushrooms, making sure you also slice through the stem, so it is no longer round. As always, make sure to create a safe eating environment, to stay within an arm’s reach of a baby during mealtime, and to check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Mushroom allergy is rare, although not unheard of.  That said, mushrooms contain chitin, a common carbohydrate also found in crustaceans and insects that may contribute to an allergic response. Spores released by many mushrooms can be allergenic and cause problems for people with respiratory issues or sensitivities to airborne allergens. Individuals with Oral Allergy Syndrome (also called “pollen-food” allergy syndrome) may also be sensitive to mushrooms. Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. 

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.