Description
These Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce are a delicious and satisfying meal, combining savory ground beef and tender mushrooms with melted mozzarella and feta cheese. Enhanced by a refreshing homemade tzatziki sauce and fresh vegetables, this recipe offers a perfect balance of flavors and textures, all packed into wholesome whole wheat pita pockets. Ready in just 30 minutes, it’s a quick and easy recipe ideal for lunch or dinner.
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 the olive oil in a large skillet over medium heat to create a hot cooking surface for sautéing.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent and the mixture is fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
- Cook the Ground Beef: Add the ground beef to the skillet and brown it thoroughly, breaking it up with a spoon. Once fully cooked and no longer pink, drain any excess fat if necessary.
- Add Mushrooms: Stir in the finely chopped mushrooms. Cook them until they release their moisture and become tender, around 5-7 minutes.
- Season the Mixture: Sprinkle in the dried oregano, ground cumin, salt, and pepper. Stir well to evenly distribute the seasonings.
- Cool the Filling: Remove the skillet from heat and allow the filling to cool slightly to prevent melting cheese prematurely in the next step.
- Add Cheese: Stir in the shredded mozzarella and crumbled feta cheese until they are evenly incorporated into the beef and mushroom mixture.
- Make the Tzatziki Sauce: In a bowl, combine the Greek yogurt, grated cucumber with excess water removed, minced garlic, lemon juice, olive oil, and chopped fresh dill.
- Season Tzatziki: Mix the sauce thoroughly and season with salt and pepper to taste. Cover and refrigerate until ready to use, allowing flavors to meld.
- Warm Pita Pockets: Heat the pita pockets briefly in a dry skillet or oven to soften them and enhance their flavor.
- Assemble Pitas: Open each pita pocket and stuff generously with the cheesy beef and mushroom filling.
- Add Fresh Vegetables: Layer fresh chopped lettuce, halved cherry tomatoes, and thinly sliced red onion on top of the filling for added crunch and freshness.
- Top with Tzatziki: Drizzle or dollop the chilled tzatziki sauce inside each pita pocket, adding creamy tanginess to every bite.
- Serve: Serve the assembled pita pockets immediately to enjoy their optimal taste and texture.
Notes
- If you prefer a spicier filling, add a pinch of red pepper flakes or a dash of hot sauce while cooking the beef.
- Feel free to substitute mozzarella with another melting cheese like provolone or Monterey Jack.
- To make this recipe gluten-free, use gluten-free pita pockets or lettuce wraps instead.
- Leftover filling can be refrigerated for up to 3 days and reheated for a quick meal.
- Ensure to squeeze out excess water from the cucumber to keep the tzatziki sauce thick and creamy.
