Satisfyingly savory pockets filled with juicy beef, sautéed mushrooms, and melted cheese—ideal for a quick dinner or portable lunch.

1 pound ground beef

8 oz mushrooms, sliced (cremini or button)

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp dried thyme (or 1 Tbsp fresh)

½ tsp paprika

Salt and pepper, to taste

4 pita bread pockets

1 cup shredded cheddar or mozzarella cheese

1 Tbsp olive oil

Optional toppings: chopped parsley, a dash of hot sauce or yogurt

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Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté 2–3 minutes until fragrant.

Add sliced mushrooms and cook 5–6 minutes until softened and lightly browned.

Push veggies to one side, add ground beef to skillet. Brown the beef, breaking it up, about 6–8 minutes.

Sprinkle in thyme, paprika, salt, and pepper; stir to combine evenly and cook another 2 minutes.

Preheat oven broiler. Cut each pita in half to form pockets.

Open each pita half gently and stuff with equal portions of beef-mushroom mixture. Sprinkle cheese generously inside.

Arrange stuffed pitas on a baking sheet; broil 2–3 minutes until cheese is melted and edges are crisp—watch closely to avoid burning.

Remove from oven, garnish with parsley and a dash of hot sauce or dollop of yogurt if desired.

Serve immediately while warm and cheesy.