Description
Cheesy Beef and Mushroom Pita Pockets are a family-friendly favorite that combines comfort food flavors with the convenience of a handheld meal.
Ingredients
- 1 pound ground beef
- 1 cup diced fresh mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup shredded cheese (mozzarella or cheddar)
- 4 pita breads
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Heat olive oil in a skillet over medium heat. Add the onion and cook until translucent. Stir in the garlic, then add the ground beef. Cook until the beef is browned.
2. Stir in the diced mushrooms, smoked paprika, cumin, salt, and pepper. Cook until the mushrooms are tender and the liquid has mostly evaporated.
3. In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, and a pinch of salt. Mix well and chill until ready to serve.
4. Lightly warm the pita pockets to make them easy to open. Fill each one with the beef and mushroom mixture, then sprinkle in the shredded cheese.
5. Place the filled pita pockets on a baking sheet and bake at 375°F for 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve the hot Cheesy Beef and Mushroom Pita Pockets with a generous dollop of tzatziki sauce on the side or spooned inside the pocket.
Notes
Lightly warm the pita pockets before filling to make them pliable and easy to stuff.
Don’t overfill the pockets – leave a little room at the top to allow for the cheese to melt and expand.
Bake the filled pita pockets on a baking sheet to help the cheese melt evenly.
Keep an eye on them in the oven, as you don’t want the pockets to get too crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pocket
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg