Abstract: This study investigated the effects of varying addition levels (0, 2.5%, 5.0%, 7.5%) of two edible mushroom powders, Pleurotus eryngii and Hypsizygus marmoreus, on the quality of pork patties during high-temperature roasting. A comprehensive evaluation was conducted on the taste, volatile flavor compounds, lipid oxidation, α-dicarbonyl compounds (α-DC), and sensory attributes of roasted meat patties. Mushroom powders addition increased the moisture content, redness (a^*), and yellowness (b^*), enhanced flavor nucleotides (guanosine monophosphate (GMP) and xanthosine monophosphate (XMP)), taste activity value, equivalent umami concentration (EUC), as well as improved sensory attributes (color, odor, taste, and acceptability) in roasted patties. The umami amino acid content increased by 4.2-fold in roasted patties containing 7.5% H. marmoreus powders. The EUC of roasted patties with P. eryngii, and H. marmoreus powders increased by 2.0- to 5.3-fold and 2.1- to 4.4-fold, respectively. All treatment groups significantly reduced the contents of undesirable aldehydes, including pentanal, hexanal, and heptanal. Mushroom powder reduced hexanal from 88.09% to 42.15%~78.94% and introduced mushroom-specific flavors, improving overall flavor harmony. Additionally, mushroom powder treatments significantly reduced malondialdehyde levels by 57.81%–89.69%. H. marmoreus groups decreased α-DC, such as glyoxal (19.86%~34.76%) and methylglyoxal (52.57%~76.38%). These results indicated that edible mushrooms, serving as fat substitutes, particularly when 5.0%~7.5% H. marmoreus powder was added, enhanced the odor, taste, texture, and overall acceptability of roasted pork patties. Simultaneously, they reduce lipid oxidation and α-DC formation, indicating H. marmoreus’ potential to enhance product quality.