In a large bowl, combine the cream cheese, imitation crab, breadcrumbs, ¼ cup of the parmesan cheese, lemon zest, lemon juice, parsley and Louisiana Chophouse Steak seasoning. Mix until completely combined.
Using a spoon, stuff a large rounded tablespoon of the filling into the mushroom caps and gently pack it into the mushroom. Once all the mushrooms are stuffed, top with the remaining ¼ cup of parmesan cheese.
Preheat your Louisiana grill to 350F. Place the mushrooms onto a grill basket and grill for 5 minutes until the cheese is bubbly and golden and the mushrooms are tender.