Cheesy Beef Mushroom Pita Pockets (Print-Friendly Version)
Juicy beef and mushrooms, gooey cheese, and zesty tzatziki enveloped in warm pita pockets.
# 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 garlic cloves, minced
05 -
1 teaspoon smoked paprika
06 -
0.5 teaspoon ground cumin
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon olive oil
→ Assembly
10 -
4 pita pockets
11 -
120 g shredded mozzarella or cheddar cheese
→ Tzatziki Sauce
12 -
240 g Greek yogurt
13 -
0.5 cucumber, grated and drained
14 -
1 garlic clove, minced
15 -
1 tablespoon lemon juice
16 -
1 tablespoon fresh dill, chopped
17 -
Salt, to taste
# How to Prepare:
01 -
Heat olive oil over medium heat in a large skillet. Add onion and minced garlic; cook for 2-3 minutes until fragrant and softened.
02 -
Add ground beef to the skillet. Break up meat with a spoon and cook until browned, about 5-6 minutes. Drain excess fat if needed.
03 -
Stir diced mushrooms into beef mixture. Sauté until softened and most liquid has evaporated, about 3-4 minutes.
04 -
Season with smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly to combine, then remove from heat.
05 -
Grate cucumber and squeeze out as much water as possible using a clean towel. In a bowl, blend Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt until smooth.
06 -
Gently heat pita pockets in a dry skillet or microwave until warm and flexible.
07 -
Fill each pita pocket generously with the beef and mushroom filling. Top with shredded cheese.
08 -
Optional: Place filled pita pockets under a broiler for 1-2 minutes or in a skillet over low heat until cheese melts.
09 -
Spoon or drizzle tzatziki sauce into each pita pocket before serving.
# Extra Tips:
01 -
Ensure cucumber is well-drained to avoid a watery tzatziki sauce.
02 -
Warming pitas makes them more pliable for stuffing.