Recipe: Season the mushroom cups with the olive oil and garlic seasoning and roast them in the oven until soft; Sautee the escargot in the garlic butter with the fresh parsley and add the chicken stock. Place the escargot in the mushroom cups and top them with the provolone cheese. Gratinee the escargot filled mushrooms until the cheese is melted and serve them in bowls with some of the sauce. Decorate with cherry tomato and trees made of scallions.