The rapid increase in global meat consumption, driven by population growth and economic development, has intensified concerns about the sustainability of protein supply. Moreover, conventional livestock production significantly affects the environment and human health, further underscoring the need for alternative protein sources. Alternative proteins, including those derived from plants, mycelium, and insects, as well as cultured meat, offer sustainable and nutritionally viable substitutes for traditional animal-based proteins. Among these, mushroom-based alternative proteins demonstrate exceptional environmental, nutritional, and functional advantages. In particular, mushroom-derived proteins can closely replicate meatlike tastes and textures, positioning them as promising candidates in the rapidly growing alternative protein market. In this review, we provide a comprehensive analysis of recent advancements in the production of mushroom-based alternative protein, focusing specifically on mycelium cultivation techniques, edible mushroom applications, and production process innovations. Furthermore, we evaluate the nutritional composition, bioactive compounds, and associated health benefits, along with economic feasibility and consumer acceptance, all supported by empirical evidence. We extensively discuss technological innovations aimed at optimizing texture and reducing production costs. Finally, we propose concrete policy recommendations for fostering sustainable growth in the alternative protein industry, emphasizing regulatory frameworks, research investments, and consumer education strategies.