Cheesy Beef Mushroom Pita Pockets (Printable Version)

Tender beef, mushrooms, and cheese fill warm pita pockets, topped with fresh, tangy tzatziki sauce.

# Ingredients:

→ Main Filling

01 - 450 g ground beef
02 - 225 g mushrooms, finely chopped
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon olive oil
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 1 teaspoon paprika
09 - 120 g shredded mozzarella cheese

→ Assembly

10 - 4 whole wheat pita breads
11 - 240 ml Tzatziki sauce
12 - Fresh parsley, chopped, for garnish (optional)

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic; cook until softened and translucent.
02 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until evenly browned and no longer pink.
03 - Stir in the chopped mushrooms, salt, black pepper, and paprika. Cook for 5 minutes, or until mushrooms are tender and release their juices.
04 - Reduce heat to low. Stir in shredded mozzarella until melted and thoroughly combined with the beef-mushroom mixture.
05 - Warm pita breads briefly in a toaster or oven, if desired. Carefully split open each pita to form pockets.
06 - Spoon cheesy beef and mushroom filling evenly into the warmed pita pockets.
07 - Generously drizzle Tzatziki sauce over the filled pitas. Garnish with chopped fresh parsley if desired. Serve immediately while warm.

# Notes:

01 - For added heat, incorporate finely diced jalapeno or a pinch of cayenne with the mushrooms.
02 - For a lighter option, substitute ground turkey or chicken for beef.
03 - Alternative cheeses such as provolone or cheddar can be used for different flavors.
04 - Prepare homemade Tzatziki by blending Greek yogurt, cucumber, dill, garlic, lemon juice, and salt until smooth.
05 - Filling can be prepared ahead and refrigerated for up to 3 days, ideal for meal prep.

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