In order to reduce freezing time and moisture loss of quick frozen fruits and vegetables, the HPCD (high pressure carbon dioxide) technology was used in quick freezing process of agaricus bisporus. Based on blanching treatments, single factor experiment, orthogonal experiment and sensory evaluation were designed to optimize the quick-freezing technology parameters. The results showed that the best sensory quality of the quick-freezing products could attain, when the pressure-relief time was 4 minutes and the initial temperature and setting pressure of the reaction vessel was 6℃, 7 MPa, respectively. Moreover, pressure-relief time had the most significant influence on product quality. Industrialization prospect of HPCD (high pressure carbon dioxide) technology is suggested.