Beef Mushroom Pitas (Print)
Stuff soft pita with juicy beef, earthy mushrooms, gooey cheese, and a punch of cool tzatziki—makes for a downright yum and filling meal.
# Ingredients:
→ Beef Mushroom Mix
01 -
1 tablespoon olive oil
02 -
Salt and black pepper, add what you like
03 -
0.5 teaspoon ground cumin
04 -
1 teaspoon smoked paprika
05 -
2 cloves garlic, minced up
06 -
1 small onion, chopped tiny
07 -
225 g mushrooms, chopped small
08 -
450 g ground beef
→ Filling Extras
09 -
120 g shredded mozzarella or cheddar
10 -
4 pita pockets
→ Tzatziki Spread
11 -
Salt, shake in what you like
12 -
1 tablespoon fresh dill, chopped up
13 -
1 tablespoon lemon juice
14 -
1 clove garlic, minced
15 -
0.5 cucumber, grated and squeezed dry
16 -
240 g Greek yogurt
# Steps:
01 -
Before serving, scoop or pour some tzatziki into your stuffed pita pockets.
02 -
Want melty cheese? Set your filled pita pockets in a hot skillet on low or slide under a broiler for a couple minutes.
03 -
Stuff each pita pocket with the beef and mushroom mix. Toss some shredded cheese in too.
04 -
Pop the pita pockets in your microwave or throw them in a dry pan until they're flexible and warmed up.
05 -
Grab your cucumber, grate it, and squeeze out that extra water with a towel. In a bowl, mix the yogurt, squeezed cucumber, garlic, lemon juice, dill, and salt together until it's all blended.
06 -
Dust the cooked mushroom, beef, and onion with smoked paprika, cumin, salt, and pepper. Give it a nice stir to coat everything, then take it off the heat and set aside.
07 -
Toss in the diced mushrooms, keep cooking until they're soft and any liquid vanishes—usually about 3 to 4 minutes.
08 -
Next, throw your beef in the pan. Break it up while it cooks, let it get totally browned—maybe 5 or 6 minutes. Pour off any extra grease.
09 -
Pour olive oil in a big pan over medium heat. Add onion and garlic, stir until you catch a good whiff and they've softened, around 2 or 3 minutes.
# Notes:
01 -
If you skip draining your grated cucumber, the tzatziki will get way too runny—don't miss this step!
02 -
Keep mushrooms in the pan until all their water is gone. You want a dry mix so the pitas aren't soggy.