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Cheesy Beef and Mushroom Pita Pockets with Tzatziki

Savory ground beef and caramelized mushrooms folded with melty mozzarella and tangy feta, stuffed into warm pita and finished with cool, garlicky tzatziki. A cozy, handheld dinner that’s quick, hearty, and halal-friendly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Mediterranean
Servings 4 pita pockets
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef (halal-certified recommended)
  • 1 1/2 cups mushrooms, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • salt and black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 4 pita pockets
  • 1 cup plain Greek yogurt
  • 1/2 medium cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp olive oil (for tzatziki)
  • 1 tbsp fresh dill or mint, chopped
  • 1 clove garlic, minced (for tzatziki)
  • salt and black pepper, to taste (for tzatziki)
  • 1 cup shredded lettuce (optional)
  • 1 medium tomato, sliced (optional)
  • 1/4 small red onion, thinly sliced (optional)
  • 2 tbsp fresh parsley or dill, chopped (optional)

Instructions
 

  • Make the tzatziki first: Grate the cucumber, lightly salt, and squeeze out excess water. In a bowl, mix Greek yogurt, cucumber, lemon juice, olive oil, dill or mint, minced garlic, salt, and pepper. Chill until serving.
  • Brown the mushrooms: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped mushrooms and a pinch of salt; cook, stirring, until they release moisture and turn deep golden, 5–7 minutes.
  • Add aromatics: Stir in diced onion; cook until softened, 3–4 minutes. Add minced garlic; cook 30–60 seconds until fragrant.
  • Cook the beef: Add ground beef, breaking it up with a spatula. Season with cumin, paprika, salt, and pepper. Cook until browned and no longer pink, 5–6 minutes. Fold the mushrooms back in if removed.
  • Melt the cheeses off heat: Turn off the heat and stir in shredded mozzarella and crumbled feta until creamy and well combined.
  • Warm the pitas: Heat pita pockets in a dry skillet, oven, or microwave until pliable.
  • Assemble: Open each pita and fill with the cheesy beef–mushroom mixture. Add lettuce, tomato, and red onion if using. Spoon or drizzle chilled tzatziki over the top.
  • Serve: Garnish with parsley or dill and enjoy immediately. For extra melt and golden edges, briefly broil stuffed pitas before adding tzatziki.

Nutrition

Serving: 1pocketCalories: 450kcalCarbohydrates: 32gProtein: 28gFat: 25gSaturated Fat: 10gSodium: 650mgFiber: 3gSugar: 4g
Keyword Beef and Mushroom, High Protein, Meal Prep, Pita Pockets, Quick Dinner, tzatziki
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