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Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce

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Savory pita pockets filled with seasoned ground beef, sautéed mushrooms, melted cheese, and crisp veggies, served with cool homemade tzatziki sauce.

Ingredients

Units Scale
  • 1 lb ground beef
  • 8 oz cremini mushrooms, sliced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • 4 whole wheat pita pockets
  • 1 cup shredded mozzarella or cheddar cheese
  • 1 cup diced tomatoes
  • 1/2 cup shredded lettuce or baby spinach
  • For Tzatziki Sauce:
    • 1 cup Greek yogurt
    • 1/2 cucumber, grated and drained
    • 1 tbsp fresh dill, chopped
    • 1 tsp lemon juice
    • Salt and pepper, to taste

Instructions

  1. Prepare the tzatziki: in a bowl, stir together Greek yogurt, drained cucumber, dill, lemon juice, salt, and pepper. Chill while you cook.
  2. Heat a skillet over medium and add the onions; sauté until soft, about 3–4 minutes.
  3. Add garlic and mushrooms; cook until mushrooms are browned and moisture evaporates, about 5–6 minutes.
  4. Add ground beef, oregano, and cumin; cook, breaking up meat, until browned and cooked through, about 5–7 minutes. Season with salt and pepper.
  5. Warm pita pockets briefly in oven or toaster until pliable.
  6. Open pitas and layer in each: a portion of beef–mushroom mixture, a sprinkle of shredded cheese to melt slightly, then tomatoes and lettuce/spinach.
  7. Top with a dollop of chilled tzatziki sauce, fold or close pocket, and serve immediately.

Notes

  • You can swap mushrooms for bell peppers or zucchini if preferred.
  • To make it lighter, use lean ground turkey or chicken.
  • Pitas can be toasted inside for extra crunch.
  • Make tzatziki ahead; it stays fresh up to 3 days refrigerated.

Nutrition

Find it online: https://easy-tapas-recipes.com/cheesy-beef-and-mushroom-pita-pockets-with-tzatziki-sauce/