Ingredients
Scale
- 1 pound ground beef
- 1 cup fresh mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large pita bread pockets
- 2 tablespoons olive oil
- Optional garnish: fresh parsley or cilantro
Instructions
- Gather all ingredients, slice mushrooms, chop onion, and mince garlic.
- Heat 1 tablespoon olive oil in a large skillet, add onion, and cook until translucent (about 3 minutes). Add garlic and cook for 30 seconds.
- Add ground beef to the skillet, cook until browned (about 5-7 minutes), then add mushrooms, cumin, smoked paprika, salt, and pepper; cook for another 5 minutes.
- Sprinkle cheese over the beef and mushroom mixture, cover, and cook for 2-3 minutes until cheese has melted.
- Warm pita bread in a skillet or microwave, then cut each in half to make pockets.
- Fill the pita pockets with the cheesy beef and mushroom mixture, ensuring a balanced filling.
- Garnish with parsley or cilantro and serve immediately for the best experience.
Notes
- Store leftover filling separately in an airtight container for up to 2 days.
- Reheat filling before reassembling pita pockets for serving.
- Wrap leftover pita bread in foil to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Omnivore
Nutrition
- Serving Size: 1 pita pocket
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg