Preparation

• In a medium bowl, combine sour cream, mayonnaise, parsley, dill, minced garlic, lemon juice, salt, and pepper. Stir until well blended. Cover and refrigerate while you make the filling.
• Heat olive oil in a large skillet over medium heat. Add chopped onions and cook for 2-3 minutes until softened.
• Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
• Push the mushrooms and onions to one side of the skillet. Add the ground beef, breaking it apart as it cooks. Stir everything together and continue cooking until the beef is browned and fully cooked.
• Stir in the garlic, salt, pepper, smoked paprika, and oregano. Cook for another minute, then sprinkle in the shredded mozzarella and stir until melted and creamy. Remove from heat.
• Carefully open each pita pocket. Spoon the beef and mushroom mixture inside, followed by a generous dollop of the herbed cheese sauce.
• Garnish with additional parsley if desired, and serve warm.