Description
This Cheesy Beef and Mushroom Pita Pockets recipe combines seasoned ground beef and sautéed mushrooms tucked inside warm pita bread, topped with melted cheese and complemented by a refreshing homemade tzatziki sauce. Ready in 25 minutes, this delicious and hearty meal offers a perfect balance of savory flavors and creamy textures, ideal for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Beef and Mushroom Filling
- 1 lb ground beef
- 8 oz mushrooms, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup shredded mozzarella or cheddar cheese
Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt, to taste
Additional
- 4 pita pockets
Instructions
- Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet and cook for 5-6 minutes, stirring occasionally until the meat is fully browned. Drain excess fat from the skillet if necessary to prevent greasiness.
- Cook Mushrooms and Season: Stir in the diced mushrooms and cook for another 3-4 minutes until they are softened. Season the mixture with smoked paprika, ground cumin, salt, and black pepper to taste. Remove from heat and set aside.
- Prepare Tzatziki Sauce: Grate and thoroughly drain the cucumber to avoid excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh dill, and salt. Stir well until smooth and well blended.
- Warm Pita Pockets: Warm the pita pockets in a dry skillet or microwave until they become pliable and easy to open without cracking.
- Assemble Pita Pockets: Carefully open each warm pita pocket and fill it with the beef and mushroom mixture. Sprinkle shredded mozzarella or cheddar cheese inside. Optionally, melt the cheese by placing the filled pitas under a broiler for 1-2 minutes or warming on low heat in a skillet until the cheese melts.
- Serve with Tzatziki: Drizzle or spoon the prepared tzatziki sauce inside each pita pocket or serve on the side. Serve immediately while warm.
Notes
- To avoid soggy pita pockets, make sure to drain the grated cucumber thoroughly before mixing into the tzatziki sauce.
- Use fresh herbs like dill for the best flavor in the tzatziki; dried dill can be substituted but use less quantity.
- You can substitute mozzarella or cheddar cheese according to your preference or dietary requirements.
- For a spicier kick, add a pinch of chili flakes to the beef mixture while cooking.
- The pita pockets can be warmed in the oven at 350°F (175°C) for 3-5 minutes if preferred over skillet or microwave warming.
