Crispy Mushroom Tortas

Name: Crispy Mushroom Tortas
Ingredients: 4 large portobello mushroom caps, stems removed; 1/2 teaspoon adobo seasoning; Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil, plus more for shallow frying; 3/4 cup vegetarian refried pinto beans; 1 ripe avocado; 3 tablespoons pickled jalapeños, chopped, plus 2 teaspoons brine; 1 large egg; 5 tablespoons chipotle mayonnaise; 1 cup panko; 4 Portuguese rolls, split and lightly toasted; Shredded iceberg lettuce and pico de gallo (drained), for topping