|Garlic||4 , separated into cloves and peeled|
|Olive oil||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 , finely chopped|
|Chopped rosemary/1/2 teaspoon dried rosemary||1 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Ground nutmeg||2 Dash|
|Canned snails||24 Large (Drained)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|White bread pieces||12|
Finely chop garlic.
Heat oil and butter in large skillet over medium heat until butter is melted.
Add garlic, onion, rosemary, thyme and nutmeg; season with salt and pepper.
Reduce heat to low and add snails and parsley; simmer for 30 minutes, stirring occasionally.
Preheat oven to 350°F.
Remove stems from mushrooms.
Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail in each mushroom cap.
Pour garlic mixture over snails; cover with foil and bake 30 minutes.
While snails are baking, remove crusts from bread slices.
Toast each slice and cut diagonally into 4 triangles.