Description
A savory and satisfying pita pocket filled with seasoned ground beef, sautéed mushrooms, melted cheese, and fresh vegetables, served with a creamy tzatziki sauce.
Ingredients
Units
Scale
- 8 oz ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 4 pita pockets
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomato
- 1/2 cup shredded lettuce
- For tzatziki sauce:
- 1/2 cup Greek yogurt
- 1/4 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1 tsp chopped fresh dill (or 1/2 tsp dried)
- Salt and pepper, to taste
Instructions
- Prepare the tzatziki: in a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well, cover, and refrigerate.
- Heat a skillet over medium-high heat. Add ground beef and cook until browned, breaking it up, about 5-7 minutes. Drain excess fat.
- Add diced onion, garlic, sliced mushrooms, oregano, cumin, salt, and pepper. Sauté until vegetables are tender and moisture evaporates, about 5-6 minutes.
- Stir in shredded mozzarella and cheddar until melted and evenly combined. Remove from heat.
- Warm pita pockets in oven or toaster briefly. Slice open pockets to create a pocket.
- Fill each pita with a portion of the cheesy beef–mushroom mixture.
- Top with diced tomato and shredded lettuce.
- Drizzle or spread tzatziki sauce inside each pocket.
- Serve immediately while warm.
Notes
- Feel free to swap mushrooms for bell peppers or mix both.
- You can replace ground beef with ground lamb for a Mediterranean twist.
- Make tzatziki a day ahead to let the flavors meld.
- For extra heat, add a dash of red pepper flakes to the filling.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg