I'd actually wait another week, preferably 2 more before chilling them for at least 48 hour but preferably and entire week.
You could be at the "false carbonation" stage where there is Co2 in the headspace and somewhat in the beer,but it hasn't fully gone into solution yet, the carbonation hasn't peaked and leveled off as the gas is absorbed back into the beer....
Also, if you are opening at room temp, then that is probably the real cause. If it was not referigerated when you opened it, that's more than likely why it gushed. It is a good idea to chill them at least 48 hours, preferably a week...this will help pull the co2 back into solution.
I would let them sit at carb temp for another week, then take a couple and chill them for a antoher 3 days or a week...and check those....if they are fine, then chill down and enjoy the rest.
If you check out my post here, you will see a vid that shows exactly what happened to your beer, how the carb hasn't leveld out yet.
https://www.homebrewtalk.com/1030387-post8.html
Besides it's a stout, most stouts need 4-6 weeks to mellow and condition anyway...
SO quit playing Russian ROullette with your bottles, go brew something else, and let these do what they need to do.