In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.

Add ground beef to the skillet and cook until browned. Drain excess fat.

Stir in mushrooms, salt, black pepper, smoked paprika, and oregano. Cook until mushrooms are tender.

Remove from heat and mix in mozzarella cheese and parsley. Let cool slightly.

In a bowl, combine sour cream or Greek yogurt, mayonnaise, parsley, dill, minced garlic, lemon juice, salt, and pepper. Mix well.

Fill the warmed pita pockets with the beef and mushroom filling.

Drizzle with the herbed cheese sauce and garnish with extra parsley if desired.