Abstract: In this study, the nutritious bread rich in functional ingredients was developed and researched taking high gluten wheat flour and Pleurotus nebrodensis powder as main raw materials, then the recipe for the functional and nutritional bread was optimized through single factor tests and orthogonal test. Results showed that the optimum formula of functional and nutritional bread with Pleurotus nebrodensis were determined as follows: Pleurotus nebrodensis powder addition of 5%, yeast addition of 2.5%, crystal sugar addition of 16%, butter addition of 10%on the basis of high-gluten wheat flour addition of 100%. Under these conditions, the obtained functional and nutritional bread with Pleurotus nebrodensis presented good mushroom flavor, intact bread shape, good elasticity and taste with high health value.