Ingredients:

  • 1 lb (454g) ground beef (85-90% lean)
  • 8 oz (227g) cremini or white button mushrooms, finely chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • Salt and black pepper to taste
  • 1 tbsp olive oil (if needed – depends on fat content of beef)
  • 1 cup (113g) shredded mozzarella or cheddar cheese (or a mix of both)
  • 4 pita breads, halved to create 8 pockets
  • Fresh parsley, chopped (optional)
  • Tzatziki sauce, garlic aioli, or hot sauce (optional)

Instructions:

  1. Cook ground beef in a large skillet over medium-high heat, breaking it up with a spatula. Drain excess grease.
  2. Add diced onion and minced garlic to the skillet. Cook until softened.
  3. Stir in chopped mushrooms, oregano, paprika, salt, and pepper. Cook until mushrooms are tender and moisture has evaporated.
  4. Remove from heat and stir in shredded cheese until melted and well combined.
  5. Lightly toast pita halves in a dry skillet or warm them in the oven until soft and pliable.
  6. Stuff each pita half with the cheesy beef and mushroom filling.
  7. Garnish with chopped parsley and serve with your choice of sauce (tzatziki, aioli, or hot sauce).