Ingredients
Scale
- 4 large pita bread pockets
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or your preferred cheese)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent.
- Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season with salt, pepper, paprika, and cumin.
- Stir in sliced mushrooms and cook until tender and browned, approximately 5 minutes.
- Remove skillet from heat. Mix in half of the shredded cheese.
- Carefully cut the pita bread pockets open without tearing. Spoon the beef and mushroom filling into each pita pocket, then top with remaining cheese. Garnish with chopped parsley if desired.
- Preheat oven to 375°F (190°C). Place stuffed pita pockets on a baking sheet and bake for 8-10 minutes until cheese is melted and bubbly. For extra crispness, lightly toast pita pockets beforehand.
Notes
- Use fresh mushrooms for maximum flavor.
- Warm pita bread slightly before filling for easier assembly.
- Double the batch to have leftovers, as they keep well and taste even better the next day.
- Select your favorite cheese to customize richness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top, Baking
- Cuisine: Mediterranean
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 pita pocket
- Calories: 410 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
