Ingredients
Scale
- 4 large pita bread pockets
- 1 lb (450g) ground beef
- 1 cup sliced fresh mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- Optional: fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté until fragrant and translucent.
- Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked through.
- Stir in sliced mushrooms, salt, pepper, and oregano. Cook until mushrooms are tender and mixture is flavorful.
- Cut each pita bread in half to create pockets. Carefully open each pita without tearing.
- Spoon the hot beef and mushroom mixture into each pita pocket.
- Top with shredded cheese to allow it to melt slightly from the residual heat.
- For a crispy exterior, bake the stuffed pitas at 375°F (190°C) for 8-10 minutes until cheese is bubbly and golden, or serve immediately.
Notes
- For extra flavor, garnish with chopped fresh parsley or cilantro.
- Can be prepared ahead; reheat the filling separately and quickly assemble.
- To make vegetarian, replace beef with plant-based crumbles and select vegetarian-friendly cheese.
- Use your preferred cheese for varied flavor and melt quality.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: International
- Diet: Flexitarian
Nutrition
- Serving Size: 1 pita pocket
- Calories: 390 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg