Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for.
Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.
Add in the remaining ingredients, blend well and then refrigerate.
Crack open the can of snails and place one in each mushroom cap.
Top with a generous amount of the garlic butter mixture.
Place under a broiler and cook "au gratin" until they are golden brown and heated through.