Cheesy Beef Mushroom Pita Pockets (Print-Friendly Version)

Tender beef, mushrooms, cheese, and cool tzatziki fill hearty pita pockets for a flavorful, satisfying meal.

# What You’ll Need to Make This:

→ Beef and Mushroom Filling

01 - 450 g ground beef
02 - 225 g mushrooms, diced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon ground cumin
07 - Salt and freshly ground black pepper, to taste
08 - 1 tablespoon olive oil

→ Assembly

09 - 4 pita pockets
10 - 120 g shredded mozzarella or cheddar cheese

→ Tzatziki Sauce

11 - 240 g Greek yogurt
12 - 0.5 cucumber, grated and drained
13 - 1 clove garlic, minced
14 - 1 tablespoon lemon juice
15 - 1 tablespoon fresh dill, chopped
16 - Salt, to taste

# How to Prepare:

01 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
02 - Add ground beef to the skillet and break it apart using a spoon. Cook until fully browned, about 5-6 minutes. Drain excess fat if present.
03 - Incorporate diced mushrooms and sauté until softened and any released liquid has evaporated, approximately 3-4 minutes.
04 - Sprinkle smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir thoroughly to distribute seasonings. Remove from heat and set aside.
05 - Grate cucumber and squeeze out excess liquid using a clean kitchen towel. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and salt. Stir until homogeneous.
06 - Gently heat pita pockets in a dry skillet or microwave until warmed and pliable.
07 - Fill each pita pocket with the beef and mushroom mixture. Sprinkle shredded cheese inside each pocket.
08 - Optional: Place filled pita pockets under a broiler for 1-2 minutes or heat in a skillet over low heat until cheese is melted.
09 - Spoon or drizzle tzatziki sauce into each filled pita pocket before serving.

# Extra Tips:

01 - For maximum flavor, ensure cucumber is well-drained before adding to tzatziki to prevent a watery sauce.
02 - Mushrooms should be cooked until their released liquid fully evaporates to avoid soggy pitas.

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