Cheesy Beef Mushroom Pita Pockets (Print View)
Juicy beef and mushrooms, melted cheese, and fresh tzatziki sauce fill these toasted pita pockets.
# What You'll Need:
→ 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, 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 clove garlic, minced
15 -
1 tablespoon lemon juice
16 -
1 tablespoon fresh dill, chopped
17 -
Salt, to taste
# Directions:
01 -
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 2–3 minutes until softened and aromatic.
02 -
Add ground beef to the skillet and cook, breaking apart with a spoon, until evenly browned, about 5–6 minutes. Drain excess fat if necessary.
03 -
Stir in diced mushrooms, cooking until softened and moisture evaporates, approximately 3–4 minutes.
04 -
Incorporate smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly to combine. Remove skillet from heat and set filling aside.
05 -
Grate cucumber and squeeze out excess moisture using a clean kitchen towel or paper towel. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and a pinch of salt, stirring until smooth.
06 -
Gently heat pita pockets in a dry skillet or microwave until warmed and pliable.
07 -
Stuff each pita pocket with the beef and mushroom mixture. Sprinkle shredded cheese inside each pocket.
08 -
If desired, briefly place filled pita pockets under a broiler for 1–2 minutes or heat gently in a skillet until cheese is melted.
09 -
Drizzle or spoon tzatziki sauce into each pita pocket immediately before serving.
# Notes:
01 -
For best results, fully drain grated cucumber to avoid excess moisture in the tzatziki sauce.