Acacia honey, as a favored delicacy, was supplemented with extracts of distinctive Ganoderma lucidum (lingzhi or reishi) variants to enhance its biological value and lay the foundations for prospective functional food application. Health promoting effects of G. lucidum have already been documented and its prebiotic features have been verified. In spite of promising studies and its unambiguous nutritional value, G. lucidum mushroom has not gained extensive use in the food industry so far. Special honey-based foodstuffs fortified with G. lucidum extract were developed as novel food prototypes, and screened for their enhanced total phenolic content (TPC), antioxidant (FRAP), and antiradical activity (DPPH). The obtained variants were also investigated for the possibly increased prebiotic index by means of an in vitro digestion procedure. A concentration dependent positive correlation was observed for all the studied parameters in case of the investigated prototypes. Supplementation of acacia honey with 0.5% reishi mushroom extract significantly increased the TPC, the antioxidant activity, and the radical scavenging power. A statistically significant improvement in the prebiotic index was also observed for the developed prototypes when compared with pure acacia honey. The evidence gained from the conducted studies fully supports the conception of combining honey and reishi extract to obtain a functional food product of high biological potential.