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Pair with a side of roasted vegetables or a Greek salad for a complete meal Recipe

Pair with a side of roasted vegetables or a Greek salad for a complete meal Recipe
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★★★★★

5.1 from 6 reviews

Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce combine savory ground beef and earthy mushrooms with melted cheese inside soft pita bread, complemented by a refreshing homemade tzatziki sauce. This easy-to-make dish is perfect for quick dinners, picnics, or party appetizers, delivering a delicious balance of rich and fresh flavors.

Ingredients

Scale

For the 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
  • 4 pita pockets
  • 1 cup shredded mozzarella or cheddar cheese
  • 1 tablespoon olive oil

For the 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

  1. Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering to prepare for sautéing.
  2. Cook the Onions and Garlic: Add finely chopped onion and minced garlic to the skillet. Sauté until fragrant and softened, about 2-3 minutes, stirring occasionally to prevent burning.
  3. Brown the Beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, around 5-6 minutes. Drain excess fat if necessary to prevent greasiness.
  4. Add the Mushrooms: Stir in diced mushrooms and cook until softened and any released liquid evaporates, approximately 3-4 minutes, to concentrate flavors.
  5. Season the Filling: Sprinkle smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir well to evenly distribute spices. Remove from heat and set aside.
  6. Grate the Cucumber: Using a grater, grate half a cucumber. Wrap the grated cucumber in a clean kitchen towel or paper towel and squeeze tightly to remove excess water to avoid watery sauce.
  7. Mix the Tzatziki Sauce: In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh dill, and a pinch of salt. Stir until smooth and well incorporated.
  8. Warm the Pitas: Gently heat the pita pockets in a dry skillet over medium heat or microwave them briefly until warm and pliable, making them easier to fill without tearing.
  9. Fill the Pitas: Open each pita pocket and stuff with an equal portion of the beef and mushroom filling. Sprinkle shredded mozzarella or cheddar cheese over the filling.
  10. Melt the Cheese: Optionally, place the filled pita pockets under a broiler for 1-2 minutes or back in the skillet over low heat to melt the cheese thoroughly.
  11. Serve with Tzatziki Sauce: Drizzle or spoon the prepared tzatziki sauce inside each pita pocket right before serving to add a cool, tangy contrast to the warm filling.

Notes

  • Choose fresh, soft pita bread for easier stuffing and to prevent tearing.
  • Drain excess fat from browned beef to avoid oily filling.
  • Cheese options can be customized: swap mozzarella for feta, Monterey Jack, or provolone.
  • Prepare tzatziki sauce a few hours ahead to allow flavors to meld for best taste.
  • Warm filled pita pockets gently when reheating to keep bread soft and prevent drying.

Nutrition

Keywords: beef pita pockets, mushroom pita, cheesy pita pockets, tzatziki sauce, Mediterranean sandwich, easy dinner, ground beef recipe

Find it online: https://cheflenacooks.com/pair-with-a-side-of-roasted-vegetables-or-a-greek-salad-for-a-complete-meal-recipe/