Instructions: Rinse mushrooms and dry well. Remove stems from heads and finely chop. Mix parsley and 3/4 of the crushed garlic in 2/3 cup of the butter. Keep in a cool place.

Toast bread slices 6 minutes per side in oven. Break into big pieces and place in bottom of casserole dish. Finely chop pecans and sprinkle on bread.

Melt 1/2 remaining butter in a nonstick pan. Add the mushrooms stems and remaining garlic. Saute 3 minutes on high heat. Spread evenly over bread.

Saute the mushroom caps in remaining butter approximately 1 minute per side.

Place the mushroom caps on the bread and place 1 snail in each cap and top with the garlic-parsley butter.

Bake in oven approximately 15 minutes. Serve immediately.

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