Description
These Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce combine savory, spiced ground beef and tender mushrooms with creamy mozzarella and feta cheeses inside warm whole wheat pita bread. Topped with fresh lettuce, cherry tomatoes, red onion, and a refreshing homemade tzatziki sauce, this recipe offers a perfect balance of flavors and textures for a quick and satisfying meal that serves four.
Ingredients
Scale
Filling
- 1 lb ground beef
- 2 cups mushrooms, finely chopped (such as cremini or button)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated with excess water squeezed out
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill
- Salt and pepper, to taste
To Assemble
- 4–6 whole wheat pita pockets
- Fresh lettuce, chopped
- Cherry tomatoes, halved
- Red onion, thinly sliced
Instructions
- Prepare the Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat to start cooking the base of the filling.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet, cooking until fragrant and translucent, about 3-5 minutes, to build flavor.
- Brown the Ground Beef: Add the ground beef to the skillet. Cook, breaking it up, until it is fully browned and cooked through. Drain excess fat if necessary to avoid greasiness.
- Cook Mushrooms: Stir in the finely chopped mushrooms and cook until they release their moisture and become tender, about 5-6 minutes, blending their flavor with the beef.
- Season the Mixture: Sprinkle in dried oregano, ground cumin, salt, and pepper, stirring well to evenly distribute the spices throughout the filling.
- Cool the Filling Slightly: Remove the skillet from heat and let the filling cool for a few minutes to ensure the cheese won’t melt too quickly on contact.
- Add Cheeses: Stir in shredded mozzarella and crumbled feta cheese until well combined, creating a creamy, cheesy texture within the filling.
- Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, lemon juice, olive oil, and chopped fresh dill. Mix well to incorporate all ingredients evenly.
- Season Tzatziki: Add salt and pepper to taste, then cover and refrigerate the sauce until ready to use, allowing the flavors to meld.
- Warm Pita Pockets: Warm pita pockets in a dry skillet or oven briefly to make them soft and pliable for stuffing.
- Assemble Pita Pockets: Stuff each warmed pita with a generous amount of the cheesy beef and mushroom filling.
- Add Fresh Vegetables: Layer chopped fresh lettuce, halved cherry tomatoes, and thinly sliced red onion inside each pita over the filling.
- Top with Tzatziki: Drizzle or dollop tzatziki sauce over the stuffed ingredients inside each pita for added creaminess and tang.
- Serve: Serve the pita pockets immediately while warm, enjoying the combination of savory filling and fresh cool sauce.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Feel free to use different mushrooms like shiitake or portobello for varied flavor.
- To make it spicier, add a pinch of chili flakes to the beef mixture while cooking.
- Whole wheat pita provides extra fiber and nutrition; regular pita works well too.
- Make the tzatziki sauce a day ahead to deepen the flavors.
- Leftover filling can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
