Description
A quick and flavorful recipe for Cheesy Beef and Mushroom Pita Pockets served with a refreshing homemade tzatziki sauce. Ground beef and sautéed mushrooms are seasoned with smoked paprika and cumin, combined inside warm pita pockets with melted cheese, then topped with a creamy cucumber-yogurt sauce. Perfect for an easy weeknight dinner or a satisfying lunch.
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
- 4 pita pockets
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
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 until browned throughout. Drain excess fat if necessary to avoid greasiness.
- Cook Mushrooms and Season: Stir in the diced mushrooms and cook for an additional 3-4 minutes until softened. Season the mixture with smoked paprika, ground cumin, salt, and black pepper. Remove from heat and set aside.
- Prepare Tzatziki Sauce: Grate the cucumber and drain excess liquid well. In a bowl, combine the drained cucumber with Greek yogurt, minced garlic, lemon juice, chopped fresh dill, and salt. Stir until smooth and well incorporated.
- Warm Pita Pockets: Warm the pita pockets in a dry skillet over low heat or briefly in the microwave until they become pliable and easy to open.
- Assemble Pita Pockets: Fill each warmed pita pocket with a generous portion of the beef and mushroom mixture. Sprinkle shredded mozzarella or cheddar cheese inside. Optionally, place the filled pitas under a broiler for 1-2 minutes or heat gently in a skillet to melt the cheese.
- Serve with Tzatziki: Drizzle or spoon plenty of the prepared tzatziki sauce into each pita pocket. Serve immediately while warm and enjoy.
Notes
- Drain the cucumber well to prevent watery tzatziki sauce.
- You can substitute ground turkey or chicken for a leaner option.
- Use whole wheat pita pockets for added fiber and nutrition.
- Melt cheese in the oven broiler carefully as it can burn quickly.
- Store leftover filling and tzatziki separately in airtight containers for up to 3 days.
