- 4 teaspoons white truffle oil
- 1/4 cup vegan Parmesan cheese grated
- 1/4 cup Italian flat-leaf parsley finely chopped
- 1/2 cup popcorn kernels
- Salt to taste
In a small bowl, combine the truffle oil, Parmesan cheese, and parsley. Set aside.
Pour popcorn kernels into a lunch-size paper bag. Fold the top of the bag over to seal it closed. Microwave at full power for 2-3 minutes, until kernels are only popping about every 2 seconds. Carefully open the bag (the steam will be hot!) and pour the popcorn into a large bowl.
While the popcorn is still hot, drizzle the oil mixture over the popcorn, tossing to distribute evenly.
Adjust seasoning to taste with salt, then serve.
Calories: 138kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg