This Asiago Mushroom Sage Popcorn delivers rich, savory flavor in every bite. Wild Mushroom Sage Infused Olive Oil coats the warm popcorn with earthy mushroom notes and aromatic sage, while freshly grated Asiago cheese adds a nutty, salty richness. Cracked black pepper and sea salt enhance the depth of flavor without overpowering the popcorn's light texture. The result is a snack that feels both comforting and elevated—crispy, cheesy, herbaceous, and packed with umami character. Perfect for movie nights, entertaining, afternoon snacks, or anyone looking to turn a simple bowl of popcorn into something memorable.

I N G R E D I E N T S :

• 6 cups freshly popped, warm popcorn. Air-popped is generally the way to go.
• 1/3 cup Rocky Mountain Olive Oil Wild Mushroom Sage Infused Olive Oil + 2 tablespoons
• 1/2 cup freshly grated Asiago cheese + 2 tablespoons
• fresh cracked pepper to taste
• sea salt to taste

I N S T R U C T I O N S :

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the Mushroom Sage Olive Oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.

Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.