Stuffed Chicken with Kona Coffee Red-Eye Gravy

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Kona Coffee Red-Eye Gravy:

6 cups Beef Stock, recipe follows

2 cups Roux, recipe follows

3 tablespoons Kona coffee grounds 

Stuffed Chicken:

1/2 cup olive oil

1 large Maui (sweet) onion, thinly sliced 

8 ounces Hamakua Alii mushrooms, thinly sliced 

Kosher salt and ground black pepper 

1 cup shredded mozzarella 

1/2 cup shredded Irish Cheddar 

1/2 cup shredded Parmesan 

1 tablespoon minced rosemary

6 boneless skinless chicken breasts

6 slices prosciutto 

2 cups all-purpose flour 

Serving suggestions: mashed potatoes and sauteed vegetables

Beef Stock:

2 pounds rib-eye beef trimmings

1/4 cup olive oil 

1 pound carrots, chopped 

1 pound button mushrooms 

2 medium onions, chopped 

1 stalk celery, chopped 

10 cups water 

2 tablespoons minced garlic 

2 tablespoons kosher salt 

8 peppercorns 

6 sprigs thyme 

2 bay leaves 

4 cups brewed Kona coffee 

Roux:

2 sticks unsalted butter

All the drippings from browned rib-eye trimmings 

1 1/2 cups all-purpose flour