Portobello Adobo Burgers
[Vegan, Gluten-Free]

To Make the Burgers:

1. Toast the peppers in a dry skillet over medium heat until the peppers are pliable and lightly toasted, about 2 minutes. When cool enough to handle, stem and seed the peppers. Soak the peppers with fresh water just enough to cover in a medium bowl for about 20 minutes. Drain and transfer the peppers to a blender.
2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the onion and cook until golden brown, about 4 minutes. Add the garlic, cumin, and oregano. Stir and cook until the garlic is fragrant, about 1 minute. Transfer the mixture to the blender.
3. Add the water, salt, sugar, vinegar, and black pepper, to taste, to the blender. Blend until smooth. Transfer the mushrooms to a large baking pan and add the adobo marinade. Rub the mushrooms with the marinade on both sides. Set aside to marinate for at least 15 minutes or overnight.
4. Heat a few teaspoons oil in a medium skillet over medium heat. Add a few mushrooms and cover the skillet. Cook until the mushrooms begins to soften, about 3 minutes. Flip the mushrooms and continue to cook on the other side, covered, for another 3 minutes. Flip the mushrooms again and continue to cook if the mushroom is not tender.
5. Heat a small skillet over medium heat. Add the corn and stir and cook until golden brown, about 6 minutes.
6. Divide the spinach among the burger buns, top with a mushroom, gill side up, add about 2 tablespoons of guacamole, and top with 2 tablespoons of roasted corn. Add the top of the burger bun and serve.

To Make the Guac:

1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper, and lime juice.