Cheesy Beef Mushroom Pita Pockets (Print-Friendly Version)
Tender beef and mushrooms fill cheesy warm pita, finished with cool homemade tzatziki. Ready in under 30 minutes.
# Ingredients:
→ 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
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
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant and softened.
02 -
Add ground beef to the skillet. Cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Remove excess fat if needed.
03 -
Stir diced mushrooms into the beef mixture and cook for 3 to 4 minutes until softened and any released liquid has evaporated.
04 -
Add smoked paprika, ground cumin, salt, and black pepper. Mix thoroughly and remove skillet from the heat.
05 -
Grate cucumber and squeeze out excess water using a kitchen towel. In a bowl, combine Greek yogurt, prepared cucumber, minced garlic, lemon juice, chopped dill, and a pinch of salt. Stir until smooth.
06 -
Heat pita pockets gently in a dry skillet or microwave until warm and flexible.
07 -
Fill each pita pocket with the beef and mushroom mixture. Sprinkle shredded cheese inside each pocket.
08 -
For melted cheese, place filled pita pockets under a broiler for 1 to 2 minutes or in a skillet over low heat until cheese is melted.
09 -
Drizzle or spoon the prepared tzatziki sauce into each pita pocket before serving.
# Notes & Tips:
01 -
Grate and drain the cucumber thoroughly for a creamy, non-watery tzatziki sauce.