TAPAteria Escargot with Blue Cheese 


2607 W. Colorado Ave., 471-8272, tapateria.com

6 tbsp. garlic butter (from Gotta Love It! Kitchen)

8 snails

2 large portabella mushrooms, cleaned and quartered

½ c. TAPAteria Tempranillo (from Boulder's Bookcliff Vineyards)

1 tsp. fresh thyme

1 vegan oat bun (from Outside the Breadbox)

2 oz. Cabrales Spanish blue cheese (TAPAteria sells it)

Cut vegan oat bun on a bias ½ inch thick. In a sauté pan, melt garlic butter and toast the bread; remove. Add snails and mushrooms to pan and sauté until mushrooms are tender. De-glaze with wine and add thyme. Cook alcohol out of wine and remove from heat. Lightly fold in blue cheese. Arrange and serve. Pair with TAPAteria Tempranillo.


This is a fun tapa we do for a special on occasion. It is truly a great way to serve snails in a special fashion. The balance between the blue cheese and mushrooms really goes great with snails. Check out all the great products at the Gotta Love It! Kitchen and Outside the Breadbox. Support our local businesses.

— Submitted by executive chef/general manager Jay Gust

  • TAPAteria

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