Preheat oven to 400°. Place mushrooms in a greased 9 x 13 baking dish; set aside.
Heat oil in a large skillet over medium-high heat. Add cauliflower, celery, onions and diced mushrooms. Sprinkle with Seasoned Salt; saute until vegetables are tender, about 6-8 minutes.
Stir in Buffalo Chicken Warm Dip Mix, cream cheese and yogurt; cook until cheese is melted. Divide among mushroom caps; sprinkle with Crunchy Sesame Pretzel Breading. Bake 20-25 minutes, or until mushrooms are softened. Makes about 22-24 mushrooms.