- In a small bowl, combine cheese, oregano, basil, parsley flakes, garlic powder, onion powder, and salt. Set aside.
- In a large saucepan, heat oil. Add popcorn and cover pan to cook, shaking pan occasionally to ensure that the corn doesn't burn. Pour popped corn into a large shallow bowl. Drizzle popcorn with the melted butter and sprinkle on cheese mixture. Toss until coated evenly.
- Serve immediately.
|-||1 1/2 ounces Grana Padano or Parmesan cheese, finely grated|
|-||1/2 teaspoon dried oregano|
|-||1/2 teaspoon dried basil|
|-||1/2 teaspoon parsley flakes|
|-||1/4 teaspoon garlic powder|
|-||1/8 teaspoon onion powder|
|-||3 tablespoons vegetable oil|
|-||1/4 teaspoon salt|
|-||1/2 cup popcorn, unpopped|
|-||3 tablespoons butter, melted|