Portobello Mushroom Quick Facts
| Aspect | Details |
|---|---|
| Scientific Name | Agaricus bisporus |
| Growth Time | 8–12 weeks from spawning to harvest |
| Yield | 8–10 kg/m² per flush (commercial) |
| Key Growing Temp | Spawn run: 24–27°C; Fruiting: 16–20°C |
| Profit Potential | ROI up to 400% (Selling price: ₹300–₹600/kg; Cost: ₹60–₹80/kg) |
1. What Are Portobello Mushrooms?
Portobellos are the mature stage of Agaricus bisporus (the same species as button mushrooms). Key traits:
-
Size: 4–6 inch wide brown caps.
-
Gills: Exposed dark brown undersides.
-
Flavor: Rich, savory, and meat-like.
2. Why Grow Portobellos?
Health Benefits:
-
High in protein, fiber, B-vitamins, selenium.
-
Supports immunity and digestion.
Cultivation Advantages:
-
Home-friendly: Grows in trays/bags.
-
High demand: Premium pricing in gourmet markets.
-
Long shelf-life: 7–10 days refrigerated.
3. Growth Stages & Life Cycle
-
Compost Prep → 2. Spawning → 3. Spawn Run (colonization) → 4. Casing → 5. Fruiting → 6. Harvest
4. Ideal Growing Conditions
| Stage | Temperature | Humidity | Light | CO₂ |
|---|---|---|---|---|
| Spawn Run | 24–27°C | 90–95% | Darkness | High (sealed) |
| Fruiting | 16–20°C | 85–90% | Indirect | Low (ventilated) |
5. Materials & Equipment
Substrate & Spawn:
-
Grain/sawdust spawn, compost (see recipe below), peat moss, vermiculite, gypsum.
Tools:
-
Trays/containers, hygrometer, sprayer, pasteurization equipment.
6. Step-by-Step Cultivation
Step 1: Compost Preparation
Recipe:
-
70% straw/horse manure
-
20% chicken manure/wheat bran
-
10% gypsum (pH balancer)
Method:
-
Mix ingredients into a 4–5 ft pile.
-
Turn every 2–3 days for 14–21 days until dark brown.
Tip: Use pre-made mushroom compost to save time.
Step 2: Tray Filling & Pasteurization
-
Fill trays with 5–6 inches of compost.
-
Pasteurize at 60°C for 6–8 hours (kills contaminants).
Step 3: Inoculation
-
Mix spawn into cooled compost (5–10% by weight).
-
Cover trays with newspaper/plastic to retain moisture.
Step 4: Spawn Run
-
Incubate at 24–27°C, 90% humidity for 14–21 days.
-
White mycelium will fully colonize the substrate.
7. Applying the Casing Layer
Why Casing? Triggers pin formation.
Mix Recipe:
-
70% peat moss/coco coir
-
30% vermiculite
-
2–3% lime (target pH: 7.5)
Method:
-
Pasteurize the casing mix.
-
Apply a 1-inch layer over colonized compost.
-
Mist lightly; wait 5–7 days for mycelium to penetrate.
8. Fruiting & Harvesting
Adjust Conditions:
-
Temp: 16–20°C | Humidity: 85–90% | Light: 12 hrs indirect/day | Ventilate daily.
Timeline:
-
Pins form: 5–10 days after casing.
-
Harvest in 3–5 days when caps are fully open (4–6 inches).
Harvesting Tips:
-
Cut stems at the base (don’t pull).
-
Expect 2–4 flushes at 7-day intervals.
9. Storage & Post-Harvest
-
Fresh: Refrigerate (2–5°C) in paper bags for 7–10 days.
-
Dried: Slice and dehydrate at 45–50°C; store airtight.
-
Value-Added: Powder, marinated jars, or frozen slices.
10. Troubleshooting Common Issues
| Problem | Cause | Solution |
|---|---|---|
| No pins | High CO₂/low pH | Ventilate; adjust pH to 7.5 |
| Green mold | Contaminated compost | Pasteurize substrate fully |
| Yellow mushrooms | Low humidity | Mist 2–3x daily |
| Long, thin stems | Poor light/airflow | Add indirect light + fan |
11. Commercial Cultivation Tips
-
Space Efficiency: Use tiered shelving in climate-controlled rooms.
-
Target Markets: Restaurants, organic stores, farmers’ markets, online delivery.
-
Profit Boosters: Sell dried packs, mushroom powder, or marinated products.
12. Final Thoughts
Portobello mushroom farming is lucrative and beginner-friendly. Success hinges on:
-
Sterilized substrate and casing.
-
Precise temperature/humidity control.
-
Timely harvesting for maximum flushes.
Pro Tip: Start small at home to master the process before scaling commercially!