2 tablespoons margarine, softened
1 (4 ounce) can mushrooms, drained
4 tablespoons lemon juice
1 tablespoon finely chopped fresh onion
1 (8 ounce) can sliced mushrooms, drained
1 cup chopped celery
1 pint water
1 teaspoon crushed pineapple, drained
1 pint shredded mozzarella cheese
Grease two 9x5 inch greases in 8 inch baking dish. Place mushrooms, lemon juice, onion and mushrooms into a small bowl. Mix together celery, water and pineapple. Heat celery mixture and milk in small saucepan 25 minutes over medium heat. Reduce heat to low. Gradually add mushroom mixture to egg white, stirring constantly. Continue adding water, one cup at a time, until mixture is absorbed. Add crushed cheese.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into center of dish comes out clean.