Description
These Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce are a quick and flavorful meal perfect for busy weeknights. Ground beef and sautéed mushrooms are spiced with smoked paprika and cumin, then stuffed inside warm pita pockets with melted cheese. A refreshing homemade tzatziki sauce made from Greek yogurt, cucumber, garlic, and fresh dill adds the perfect cool contrast, making this dish both hearty and delicious in just 25 minutes.
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
Pita and Cheese
- 4 pita pockets
- 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
Instructions
- Sauté Onions and Garlic: 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 are softened and fragrant.
- Cook Ground Beef: Add the ground beef to the skillet and cook for 5-6 minutes until it is browned throughout. Drain any excess fat from the pan if necessary to keep the mixture from being greasy.
- Add Mushrooms and Seasonings: 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. Once well combined, remove the skillet from heat and set aside.
- Prepare Tzatziki Sauce: Grate and drain the cucumber thoroughly. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and salt. Stir the ingredients together until the sauce is smooth and well mixed.
- Warm Pita Pockets: Warm the pita pockets in a dry skillet or microwave just until they are pliable and easy to open. This will help when filling them.
- Assemble Pita Pockets: Open each warmed pita pocket and fill it with the beef and mushroom mixture. Sprinkle shredded cheese inside each pita pocket over the filling. For a melted cheese effect, optionally place the filled pitas under a broiler for 1-2 minutes or heat them on low in a skillet until the cheese melts.
- Add Tzatziki and Serve: Drizzle or spoon the freshly made tzatziki sauce into each pita pocket. Serve immediately while warm for the best flavor and texture.
Notes
- Drain excess fat from the cooked beef to avoid greasy filling.
- Make sure to grate and drain the cucumber well to prevent watery tzatziki sauce.
- Use fresh dill for best flavor in the tzatziki sauce.
- The cheese can be mozzarella or cheddar based on your preference.
- Warming the pita pockets makes them easier to open and more enjoyable to eat.
- Optionally, melt the cheese for a gooey texture inside the pita pockets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
