Description
These Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce offer a delicious, quick, and satisfying meal perfect for lunch or dinner. Ground beef and sautéed mushrooms are seasoned with smoky spices, paired with melted cheese, and freshened up with a creamy, tangy tzatziki sauce inside warm pita bread for a flavorful Mediterranean-inspired dish.
Ingredients
Scale
Main Ingredients
- 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
- 4 pita pockets
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon olive oil
Tzatziki Sauce Ingredients
- 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 they become softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it apart. Cook for 5-6 minutes until the beef is thoroughly browned. Drain any excess fat if necessary to keep the mixture from being greasy.
- Add Mushrooms and Seasonings: Stir in the diced mushrooms and continue cooking for 3-4 minutes until they have softened. Season the mixture with smoked paprika, ground cumin, salt, and black pepper. Remove the skillet from heat and set aside.
- Prepare Tzatziki Sauce: Grate the cucumber and drain off excess liquid. In a bowl, combine the grated cucumber with Greek yogurt, minced garlic, lemon juice, chopped fresh dill, and salt. Mix until smooth and well incorporated.
- Warm and Stuff Pitas: Warm the pita pockets in a dry skillet or microwave until soft and pliable. Carefully fill each pita pocket with the beef and mushroom mixture. Sprinkle shredded mozzarella or cheddar cheese inside each pita. Optionally, melt the cheese by placing the stuffed pitas under a broiler for 1-2 minutes or by reheating them gently in a skillet over low heat.
- Serve: Drizzle or spoon the prepared tzatziki sauce into each filled pita pocket. Serve immediately to enjoy the perfect balance of savory beef, melted cheese, and refreshing sauce.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or extra mushrooms and omit cheese or use vegan cheese.
- Make sure to drain the grated cucumber well to prevent watery tzatziki sauce.
- The cheese melting step is optional but adds a great gooey texture and flavor.
- Serve with a side salad or crispy fries for a complete meal.
- Leftovers can be stored separately for up to 2 days; reheat filling and pita separately for best texture.
