Unless you've used a counter-pressure-bottle-filler before, I would advise against wasting mead on that experiment. It takes some technique and usually you lose a bit when you're finding the right method. Plus, bottle conditioning usually develops better in my opinion....
If you're worried about yeast, you can add a package of similar yeast with the priming sugar right before bottling. It might be a few months before they reach a desired level of carbonation (there are websites and previous threats that tell you how much sugar to add to get a certain level of CO2. The possible downside of bottle conditioning is how sweet you want the mead. If it is a dry mead, no worries, if it is a sweet mead there is the chance that the yeast will eat up the rest of the sweetness.
If you have the time and know how to use the CPBF it might be a better route for you. It is more work than just adding some sugar, but you will end up with a clearer mead (assuming you have stabilized and it is clear to begin with) and a level of CO2 that you desire.