Description
These Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce combine savory ground beef and sautéed mushrooms with melted cheese inside warm pita bread, accompanied by a refreshing homemade Greek yogurt and cucumber tzatziki. This easy stovetop recipe makes a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Units
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
- 1/2 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
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt, to taste
Instructions
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté the Onions and Garlic: Add the finely chopped onions and minced garlic to the skillet. Cook, stirring occasionally, until fragrant and softened, about 2-3 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet. Break it apart with a spoon and cook until browned and fully cooked through, about 5-6 minutes. Drain any excess fat if necessary.
- Add the Mushrooms: Stir in the diced mushrooms. Continue cooking until the mushrooms are softened and any released liquid evaporates, about 3-4 minutes.
- Season the Filling: Sprinkle in smoked paprika, ground cumin, salt, and black pepper. Mix everything well to combine. Remove the skillet from heat and set aside the filling.
- Prepare the Tzatziki Sauce: Grate the cucumber and use a towel or paper towel to squeeze out any excess moisture. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh dill, and a pinch of salt. Stir until the sauce is smooth and well blended.
- Warm the Pita Pockets: Gently heat the pita pockets in a dry skillet over low heat or in a microwave until they become warm and pliable.
- Fill the Pitas: Stuff each warmed pita pocket with the prepared beef and mushroom filling. Sprinkle the shredded mozzarella or cheddar cheese evenly inside the pockets.
- Melt the Cheese: To melt the cheese, place the filled pita pockets under a broiler for 1-2 minutes or heat them in a skillet over low heat until the cheese is melted and bubbly.
- Serve with Tzatziki Sauce: Drizzle or spoon the prepared tzatziki sauce into each pita pocket or serve it on the side for dipping. Enjoy immediately.
Notes
- For best results, use fresh mushrooms and finely chop the onions and garlic to ensure even cooking.
- Drain the grated cucumber well to avoid a watery tzatziki sauce.
- Mozzarella cheese melts smoothly, but cheddar adds a sharper flavor; choose your preferred cheese accordingly.
- If you don’t have a broiler, heating the pita pockets in a skillet also works well for melting cheese.
- Store any leftover filling and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: Thirty six g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
