Clean portobello mushrooms: Wipe off any excess dirt on the cap. Remove the stem and scoop out the “gills” under the cap and discard. Then slice to 1/4 inch pieces.
Heat 1 tablespoon oil in a large heavy pan over medium high heat. Once hot and the mushrooms. Let the mushrooms cook until just tender and any liquid has evaporated, about 5 minutes.
Remove from pan and set aside in a bowl. To the bowl chipotle adobo sauce, salt, cumin, and paprika.
Meanwhile add remaining tablespoon oil to the pan and add onions and bell peppers and pinch of salt. Cook until just tender, about 5 minutes. And the mushrooms back to the pan and combine. Add lime and cook for 1 more minutes until heated through then remove from heat. Season to taste.