Cheesy Beef Mushroom Pitas (Print Version)
# Ingredients:
→ Filling
01 -
1 lb ground beef
02 -
8 oz mushrooms, diced
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 teaspoon smoked paprika
06 -
½ teaspoon ground cumin
07 -
Salt and black pepper, to taste
08 -
1 tablespoon olive oil
→ Tzatziki Sauce
09 -
1 cup Greek yogurt
10 -
½ cucumber, grated and drained
11 -
1 clove garlic, minced
12 -
1 tablespoon lemon juice
13 -
1 tablespoon fresh dill, chopped
14 -
Salt, to taste
→ Assembly
15 -
4 pita pockets
16 -
1 cup shredded mozzarella or cheddar cheese
# Instructions:
01 -
In a large skillet, heat the olive oil over medium heat.
02 -
Sauté the onions and garlic until fragrant and softened, about 2-3 minutes.
03 -
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned, about 5-6 minutes. Drain excess fat if necessary.
04 -
Stir in the diced mushrooms and cook until softened and any liquid has evaporated, about 3-4 minutes.
05 -
Sprinkle in the smoked paprika, cumin, salt, and pepper. Mix well to combine. Remove from heat and set aside.
06 -
Grate the cucumber and squeeze out excess water using a clean kitchen towel or paper towel.
07 -
In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and a pinch of salt. Stir until smooth.
08 -
Gently heat the pita pockets in a dry skillet or microwave until warm and pliable.
09 -
Stuff each pita pocket with the beef and mushroom mixture, then sprinkle shredded cheese inside.
10 -
If desired, place the filled pita pockets under a broiler for 1-2 minutes or in a skillet over low heat until the cheese melts.