Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat content decreased from 4.49% to 2.17%, protein fell from 23.79% to 6.70%, and the energy value reduced from 135.57 to 49.67 kcal/100 g). The texture of patties was softened with higher replacement proportion of AB. Sensory evaluation revealed that patties with 25% and 50% replacement proportion of AB received overall acceptability scores of 8.10 and 7.65, respectively, which were not significantly different (p > 0.05) from the control (8.25). The results of this work suggest that AB has potential as a substitute for lean pork to modify nutritional profiles, with up to 50% substitution yielding a product with desirable sensory properties reduced fat and increased dietary fiber.