The physicochemical and sensory properties of snacks supplemented with pomegranate pomace and mushroom stalk powders was studied. Snacks recipes were prepared; using 100% wheat flour, 10 and 20 % replacement levels of wheat flour (WF) by pomegranate pomace powder (PPP) and 10 and 20 % replacement levels of wheat flour (WF) by mushroom stalk powder (MSP). Supplementation of snacks with pomegranate pomace powder (PPP) at different concentrations increased ash , fiber , potassium and phenolic contents of fortified snacks and these increments were proportional to the fortification ratio , while Supplementation of snacks with mushroom stalk powder (MSP) at different concentrations increased moisture, protein, ash , fiber, calcium ,potassium and phenolic contents of fortified snacks and these increments were proportional to the fortification ratio. Also, the snacks produced from replacement levels of wheat flour by mushroom stalk powder at both concentrations gave the highest scores of sensory properties than that control and pomegranate pomace fortified snacks. All snacks treatments gained acceptable sensory properties. From the results it can be concluded that replacing wheat flour with mushroom stalk and pomegranate seed powders in the manufacture of snacks up to 20%, this substitution increased the phenolic and dietary fiber contents, organoleptic properties and the nutritional value of the product. Keywords: Snacks, Pomegranate pomace, Mushroom stalk, Phenolic content, Sensory properties