Cabbage Stuffed Pita Pockets

1 pound lean ground beef

1 head cabbage, cored and chopped

½ onion, chopped

1 cup shredded carrots

1 (4.5 ounce) can mushroom stems and pieces, drained

salt and ground black pepper to taste

6 whole wheat pita breads, halved

1 cup shredded mozzarella cheese

Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.

Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.