Description
Discover how to make delicious Cheesy Beef and Mushroom Pita Pockets today! Perfect for a quick and easy meal.
Ingredients
Scale
- 1 pound (450g) lean ground beef
- 8 ounces (225g) mushrooms, finely chopped (cremini or white button work best)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups (170g) shredded cheese (cheddar, mozzarella, or a blend)
- 4 large pita pockets, cut in half to form 8 pockets
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: ¼ cup (60g) sour cream or Greek yogurt for serving
Instructions
- Step 1: Prepare the Vegetables Heat a large skillet over medium heat. Add the mushrooms to the dry pan and cook for 3-4 minutes until they begin to release their moisture. Add olive oil, then add the diced onions and continue cooking for another 5 minutes until the onions become translucent and mushrooms are golden brown. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Step 2: Cook the Beef Push the vegetable mixture to one side of the pan and add the ground beef to the empty side. Break the beef into small chunks with a wooden spoon and cook until it’s no longer pink, about 5-7 minutes. Once the beef is cooked through, mix it with the mushroom and onion mixture. Season with Worcestershire sauce, dried oregano, paprika, salt, and pepper. Stir everything together and let it simmer for 2-3 minutes to allow the flavors to meld.
- Step 3: Add Cheese and Prepare Pitas Remove the skillet from the heat and stir in half of the shredded cheese until it melts into the beef mixture. While the cheese melts, prepare your pita pockets by warming them according to the pro tip above. Once warm, carefully open each pita half to form a pocket, being gentle to avoid tearing.
- Step 4: Assemble the Pockets Spoon the Cheesy Beef and Mushroom filling generously into each pita half, filling it about ¾ full to avoid overstuffing. Sprinkle the remaining cheese on top of the filling in each pocket. If desired, you can place the filled pitas under the broiler for 1-2 minutes to melt the top layer of cheese until bubbly and slightly golden.
- Step 5: Serve and Garnish Sprinkle the stuffed pita pockets with freshly chopped parsley. Serve immediately while still warm, with a side of sour cream or Greek yogurt if desired. For a complete meal, pair with a simple green salad or some crispy vegetable sticks.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg